4 6-ounce boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
1/2 cup lemon juice
1/2 tablespoon honey
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
olive oil spray
1 tablespoon capers, rinsed
¼ cup toasted pine nuts
1 tablespoon butter
¼ cup fresh basil leaves, roughly chopped
salt and fresh ground pepper to taste
Cooked Jasmine or Basmati Rice
Place the chicken breasts in a quart-sized sealable plastic bag with the olive oil, lemon juice, garlic and chile flakes, seal and refrigerate for 30 minutes.
Heat a grill-pan on medium heat and lightly coat the pan with the olive oil spray. Remove the chicken from the plastic bag, saving the remaining contents, and place the chicken in the pan and cook for about 3-4 minutes on each side, then transfer to a plate, cover with foil and keep in a warm area.
Return the pan to the stove and add the contents from the bag to it along with the capers, pine nuts and butter. Cook for a minute then return the chicken to the pan with the chopped basil. Cook for another minute being sure to mix well; coating the chicken thoroughly with the sauce.
Serve the chicken over rice and spoon the sauce over the chicken.