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Aug 24, 2008 02:00 PM

fresh basil and boneless chicken breasts. need recipe for dinner tonght.

any ideas? will serve with sides of corn on cob, and grilled zuchini.

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  1. I like to serve pesto on top of chicken cutlets.

    4 Replies
    1. re: MMRuth

      Do you think I can marinate in a pesto-like puree, then grill or bake?

      1. re: ejpnyc

        You might - I've not tried that - but I'm not a great fan of "cooked" basil - which might be something to think of. I think just plain chicken paillard, grilled, w/ the puree on top would be good.

        1. re: MMRuth

          I'm with MMRuth here, but you may want to do something with the chicken before you grill i. Just use some olive oil and salt and pepper to season it. The pesto will provide plenty of zip when you serve it.

          1. re: MMRuth

            basil is best left crisp (well - not cooked if it's the pesto route)

            I'd go Thai-esque and mince the chicken (to the point you like/want to make the effort - I like it ground) and stir fry with onion, red bell pepper and either sriracha or hot peppers and garlic and sate paste in sesame oil, served on wide rice noodle with the basil leaves sprinkled generously over it.

            or a cold grilled chicken caprese.

      2. I am roasting chicken thighs tonight with a basil/butter compound tucked under the skin, brushed with olive oil and sprinkled with pepper/kosher salt.

        1. Take the breast pound them out put some kind of cheese could be feta or even cream cheese or whatever add fresh basil leaves salt and if you have sundried tomatos or pine nuts add then roll up salt and pepper pour some white wine in pan and bake. when chicken is done reduce wine to make a sauce.

          3 Replies
          1. re: Analisas mom

            Wow. This sounds great. I might do this recipe using goat cheese...

            1. re: diablo

              I made this yesterday and I used feta bread crumbs spinach sundried tomatos garlic and egg sort of like a stuffing it was so good and my guest loved it.

              1. re: Analisas mom

                pound flat, layer mozzarella, sundried tomatoes and/or eggplant or olive tapenade, and basil. roll up and secure; dip in egg white, then in panko mixed with parmesan, and bake off til juices run clear.

          2. Well, maybe I've ruined it? I pureed the basil with olive oil, garlic, salt & pepper (no parm or pine nuts), and I'm already marinating the boneless chicken breasts in it. SUppose I'll have to bake or grill pan. Now I wish I'd left the pesto-like blend for after.

            6 Replies
            1. re: ejpnyc

              Well - good luck and let us know how it works out - you never know! I did make a stew once that called for adding fresh basil at the beginning and it was surprisingly nice. Now off to make my own pesto for quick dinner.

              1. re: ejpnyc

                I don't think you have ruined them just poach them in white wine then reduce poaching liquid maybe add some grape tomatos fresh basil and a little cream oe butter.

                1. re: Analisas mom

                  no white wine. Do you think I could poach with chicken stock? I generally don't poach chicken...

                2. re: ejpnyc

                  Fear not. I made a cilatro pesto which I marinated shrimp with and basted with on the grill. It turned out surprisingly well.

                  1. re: diablo

                    Thanks. Yes I think grill it will be...

                3. Barefoot Contessa makes a great little chicken "roll" by pounding the breast a bit and stuffing it with goat cheese and fresh basil...She bakes it...Quite good