Prepare marinade:In a small bowl, combine mayo, paprika, garlic powder, mustard, lemon juice, wine, chopped garlic cloves, green onion, basil and thyme. Set aside.
Prepare chicken breasts:Tenderize chicken with a mallet. Then season with salt.Pour marinade over the chicken in a shallow bowl. Cover and refrigerate for 1 hour.
Preheat your broiler for 5 minutes when you're ready to cook:Place chicken in several batches on a greased broiler pan being careful not to crowd the pan. Broil 3-4 minutes on each side brushing frequently with marinade. (Depending upon the thickness of your chicken, cooking time may vary. Be sure not to overcook and dry out the meat)Transfer chicken to a dish and let the chicken rest for 10 minutes before serving to let the juices redistribute through the meat.
Add an hour to prep time for marinating
I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
If you don’t have avocado mayo, you can use regular mayonnaise. I like this avocado mayo as it’s sugar free and tastes delicious.
Today, I have thin sliced boneless skinless chicken. Alternatively, you can slice boneless chicken breasts horizontally into two even pieces.