6 SERVINGS

From Giada's Family Dinners. Grilled chicken cutlets are easy and beautiful, but they do have a tendency to dry out, so marinating them will help keep them moist, tender, and flavorful on the grill. The basil dressing gives them added freshness and lightens them up!

2/3 CUP EXTRA-VIRGIN OLIVE OIL
3 TABLESPOONS PLUS 1/4 CUP FRESH LEMON JUICE (FROM ABOUT 4 LEMONS)
1 1/2 TEASPOONS FENNEL SEEDS, COARSELY CRUSHED
1 1/2 TEASPOONS SALT, PLUS MORE TO TASTE
1 TEASPOON FRESHLY GROUND BLACK PEPPER, PLUS MORE TO TASTE
6 BONELESS, SKINLESS CHICKEN BREAST HALVES
1 CUP LIGHTLY PACKED FRESH BASIL LEAVES
1 LARGE GARLIC CLOVE
1 TEASPOON GRATED LEMON ZEST

In a resealable plastic bag, combine 1f3 cup of the oil, 3 tablespoons of the lemon juice, the fennel seeds, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally.

Meanwhile, in a blender, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce to taste with more salt and pepper, if desired.

Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.