1/2 cup of salad oil (Puritan) 1/4 cup of lemon juice* 2 tablespoons of white wine vinegar 1 teaspoon of grated lemon peel* 2 cloves garlic 1/2 teaspoon of salt 1/4 teaspoon of freshly ground pepper 1/2 cup of chopped fresh basil or 1 tbsp. dried basil 2 whole chicken breasts, skinned, boned, halved (about 1 1/2 lbs.)
*Orange juice and grated orange peel can be substituted for the lemon. In small bowl, combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil. Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30 to 45 minutes or overnight. Refrigerate until ready to cook.
Grill or broil chicken 4 inches from heat, turning once, until lightly browned on the outside and just cooked through, 3 to 4 minutes per side. Transfer to serving dish. Garnish with lemon slices and fresh basil leaves.
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