Basil Chicken Over Greens Food

CREAMY BASIL CHICKEN AND ORZO

Steps:

• While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika and ¼ teaspoon pepper; set aside.
• Melt butter in olive oil in a Dutch oven over medium high heat until hot. Add onions and cook for 3 minutes. Add chicken and broccoli and cook until most off the chicken is opaque (chicken will not be cooked through). Add orzo, sun-dried tomatoes, garlic and red pepper flakes and cook an additional 1 1/2 minutes.
• Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the "Add Later"/ cheeses.
• Cover the pot and bring to a simmer. Reduce heat to medium low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn't burn on the bottom, and replacing the lid. Add additional broth if the orzo isn't done and most of the liquid is evaporated.
• Stir in Parmesan cheese until melted followed by mozzarella until melted. Stir in fresh basil. Taste and season with additional salt and pepper (I add ¼ teaspoon more of each). If desired, you can make the dish "saucier" by stirring in additional broth, milk or cream.

PROSCIUTTO & BASIL WRAPPED CHICKEN OVER GREENS

Steps:

• Preheat oven to 350°F (175°'C).
• Mix the mayonnaise with Dijon mustard in a small bowl. Use a kitchen brush to paint all sides of chicken thighs with the mixture. Place on plate and set aside.
• Lay two slices of prosciutto down in front of you in a cross fashion. Place a fresh, large basil leaf in centre of cross and top with a chicken thigh. Place another basil leaf on top of the chicken. Paint the exposed pieces of prosciutto with the Dijon mayonnaise mixture. Sprinkle 1 Tbsp (15 ml) shredded cheese on top of basil. Wrap into bundles by closing strips of prosciutto all around and making the bundle as smooth as possible. Place, seam side down in a baking dish which has been sprayed with vegetable oil cooking spray.
• Bake chicken 25-30 minutes and until thermometer registers 165°F (74°C).
• Meanwhile, mix fresh lemon juice, balsamic vinegar, olive oil and honey and set aside.
• Remove chicken from oven and allow to cool 5 minutes. Remove chicken from pan and set aside. Pour dressing into the baking dish and use a whisk to stir and scrape up pan juices and brown bits.
• Place salad greens in a large bowl. Toss with dressing.
• To serve, carefully slice chicken bundles into four pieces. Use a sharp knife. Arrange salad greens on four plates, top with sliced prosciutto wrapped chicken and garnish with a sprig of fresh basil (optional garnish).

PAD KRAPOW GAI (THAI BASIL CHICKEN)

Steps:

• Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
• Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
• Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
• Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

BASIL CHICKEN WITH SMOKED TOMATO JAM

Steps:

• Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm., Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper., In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.

BALSAMIC VINAIGRETTE CHICKEN OVER GOURMET GREENS

Steps:

• To make vinaigrette: place all vinaigrette ingredients into the container of an electric blender; I also add salt to taste.
• Process until smooth; will keep in the refrigerator for up to 1 week.
• To make the salad: Add 1/2 cup Balsamic Vinaigrette and chicken breasts to a shallow dish.
• Cover and chill in the refrigerator for 1 hour.
• Take chicken out of the dish and throw away marinade.
• Put the chicken on a broiler pan coated with non-stick cooking spray.
• Broil for 6 minutes on each side or until done.
• Add the remaining Balsamic Vinaigrette to the salad greens; toss to coat.
• Divide salad greens among 4 individual plates; top each salad green bed with a chicken breast.