Here we are heading into one of the biggest grilling weekend of the year in the U.S., and in Utah we've been having so much rain (and snow!) that I ended up cooking these chicken breasts using my stove-top grill pan. I really hope the weather is cooperating where you live so you can grill outside, but either outdoor or stove-top grilling will give good results for this recipe. The marinated chicken breasts are grilled, then sliced on the diagonal and served with a lemon-basil vinaigrette, and if you don't have basil yet in your herb garden, I think a different herb, or even thinly sliced green onions will work here too.Click to continue reading