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

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ejpnyc Aug 24, 2008 02:00 PM

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

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  1. MMRuth RE: ejpnyc Aug 24, 2008 03:05 PM

    I like to serve pesto on top of chicken cutlets.

    4 Replies
    1. re: MMRuth
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      ejpnyc RE: MMRuth Aug 24, 2008 03:09 PM

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

      1. re: ejpnyc
        MMRuth RE: ejpnyc Aug 24, 2008 03:12 PM

        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
          roxlet RE: MMRuth Aug 24, 2008 03:19 PM

          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
            hill food RE: MMRuth Aug 24, 2008 03:23 PM

            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.

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        anni RE: ejpnyc Aug 24, 2008 03:25 PM

        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.

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          Analisas mom RE: ejpnyc Aug 24, 2008 03:29 PM

          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
            diablo RE: Analisas mom Aug 24, 2008 03:31 PM

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

            1. re: diablo
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              Analisas mom RE: diablo Aug 24, 2008 03:44 PM

              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
                Emme RE: Analisas mom Aug 24, 2008 07:23 PM

                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.

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            ejpnyc RE: ejpnyc Aug 24, 2008 03:41 PM

            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
              MMRuth RE: ejpnyc Aug 24, 2008 03:43 PM

              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
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                Analisas mom RE: ejpnyc Aug 24, 2008 03:46 PM

                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
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                  ejpnyc RE: Analisas mom Aug 24, 2008 03:51 PM

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

                  1. re: ejpnyc
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                    Analisas mom RE: ejpnyc Aug 24, 2008 04:05 PM

                    yes you can.

                2. re: ejpnyc
                  diablo RE: ejpnyc Aug 24, 2008 03:47 PM

                  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
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                    ejpnyc RE: diablo Aug 24, 2008 03:59 PM

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

                3. jinet12 RE: ejpnyc Aug 24, 2008 04:34 PM

                  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

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                    ejpnyc RE: ejpnyc Aug 24, 2008 06:26 PM

                    Thanks for everyone's input.I had already food processed basil, olive oil, garlic, S&P, and marinated my boneless chicken breasts. I ended up baking them with a little chicken stock, and then at the end put them on the grill pan for a little color. They were actually quite tasty, and yummy with the other summer vegis- grilled zuch and corn on the cob.

                    1 Reply
                    1. re: ejpnyc
                      hill food RE: ejpnyc Aug 24, 2008 08:21 PM

                      given the ingredients, you were never going to go truly wrong.

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                      Dan G RE: ejpnyc Aug 24, 2008 09:09 PM

                      I know it is far too late, but one of my standard easy meals is chicken marinated over night in fresh basil (torn into small bits), grated ginger, crushed garlic, some fresh chili pepper and lime juice. Marinate several hours (prep the night before so it gets a good 20 hrs even), grill, serve with rice and a quick grilled veggie mix (carrots, pepper, beans, etc).

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