Lemon and Basil Poached Chicken Breasts

ingredients

Three 10=12 ounce whole skinless boneless chicken breasts, halved and trimmed
6 cups canned chicken broth
1/3 cup fresh lemon juice
1/4 pound fresh basil including the stems and rinsed, plus additional leaves for garnish
1 teaspoon freshly ground pepper smoked mozzarella and tomato salad (recipe follows) as an accompaniment

1
In a kettle large enough to hold the chicken breasts in one layer combine the broth, the lemon juice, 1/4 pound of the basil and the pepper and bring the liquid to a boil.
2
Add the chicken breasts and cook them, covered, over high heat for 4 minutes.
3
Remove the kettle from the heat and let the mixture stand, uncovered, until the liquid is cooled to room temperature.
4
Transfer the mixture to a bowl and let it stand, covered and chilled, for at least 3 hours and up to 24 hours to allow the flavors to develop.
5
Remove the chicken from the broth mixture, reserving the broth mixture for another use and on a work surface holding a knife at a 45 degree angle, slice it thin across the grain.
6
Arrange the chicken decorated on a plate with a smoked mozzarella and tomato salad and garnish the dish with additional basil leaves.