Lemon-Basil Chicken Breasts

• 12 cup fresh lemon juice
• 12 cup olive oil
• 12 cup chopped fresh lemon basil or 12 cup regular basil
• 3 green onions, chopped
• 2 tablespoons white wine vinegar
• 12 teaspoon fresh ground black pepper
• 4 boneless skinless chicken breast halves (1/2-inch thick)
• 1 tablespoon olive oil
• hot cooked rice

1. Whisk together first six ingredients in a large bowl, mixing well.
2. Add chicken, cover and refrigerate for 40 minutes or so, turning occasionally.
3. Remove chicken from marinade, and save marinade.
4. Cook chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden brown.
5. Pour reserved marinade through a wire mesh strainer into skillet.
6. Reduce heat to medium-low, cover and simmer 8-10 minutes or until chicken is done.
7. Serve over rice.

lemon juice, olive oil, lemon basil, green onions, white wine vinegar, ground black pepper, chicken breast halves, olive oil, rice

Taken from www.food.com/recipe/lemon-basil-chicken-breasts-66601 (may not work)