Basil Marinated Chicken Breasts Food

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.

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 salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable 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 zest, 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. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.

BASIL MARINATED CHICKEN WITH CAPONATA

Steps:

• Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
• Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
• Assemble:
• Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

MARINATED CHICKEN BREASTS WITH MOZZARELLA

Steps:

• Put chicken in a ziptop bag and add dressing.
• Marinate in refrigerator 2-6 hours, turning bag occasionally to coat.
• In a medium saucepan, bring broth to a boil.
• Add uncooked rice.
• Return to boil; reduce heat.
• Cover and simmer 40 minutes.
• Stir broccoli and scallions into rice.
• Cover and simmer about 5 minutes or until rice is tender and most of the liquid is absorbed.
• Meanwhile, drain chicken, discarding marinade.
• In a nonstick ovenproof skillet, heat oil over medium heat.
• Add chicken; cook 10 minutes, turning once, or until no longer pink at centers.
• Heat broiler.
• Lay basil leaves on breast halves in skillet.
• Arrange tomato slices over basil leaves, overlapping as necessary.
• Top each with a half-slice of cheese.
• Broil 3-4 inches from heat about 1 minutes or until cheese is melted.
• Serve with rice and broccoli.

SEARED ITALIAN MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL

Steps:

• To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste.
• Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally.
• To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm.
• Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter.
• Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve.
• Note: Cook time does not reflect marinating time of at least 8 hours.

LEMON BASIL GRILLED CHICKEN

Steps:

• Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
• Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
• Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
• Preheat grill to medium-high heat or about 400 degrees F.
• Remove chicken from marinade and discard marinade.
• Grill for 4 to 6 minutes per side or until cooked through.
• Transfer to serving plate and garnish with additional basil, if desired.

SEARED MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL

Steps:

• Cut each chicken breast in half.
• Pound pieces lightly to a thickness of about 1/4 inch.
• Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
• Add the chicken pieces and toss to coat well.
• Season with salt and pepper and toss well again.
• Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
• Remove the chicken to room temperature about 30 minutes before cooking.
• Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat.
• Add the garlic and cook, until it is light brown, about 2 minutes.
• Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
• Return to the heat.
• Stir in the peperoncino, season with salt.
• Simmer about 5 minutes.
• Stir in 1/4 cup of the basil.
• Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
• Add as many of the chicken pieces as will fit in a single layer.
• Cook until well browned on the underside, about 2 minutes.
• Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
• If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
• Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
• Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
• Sprinkle with the remaining 1/4 cup shredded basil and serve.

LEMON BASIL MARINADE FOR CHICKEN

Steps:

• Mix and pour over chicken. Allow to marinate for 2 or more hours.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

TOMATO GARLIC BASIL MARINATED CHICKEN

Steps:

• Mix Marinade Mix, water, oil and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill boneless chicken breasts over medium-high heat 5 to 7 minutes per side or until cooked through. Grill chicken parts over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally.

HONEY BASIL GRILLED CHICKEN

Steps:

• Combine the first 6 ingredients.
• Cut the peppers into 1-2" pieces.
• Add the chicken breasts& peppers to the honey mixture.
• I put all the ingredients in a heavy-duty zip lock bag.
• Seal the bag and shake it until the chicken& peppers are coated with the honey mixture.
• Put it in the refrigerator and let it marinate for 3 hours.
• Turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade.
• Take the chicken and peppers out of the marinade.
• Put the marinade in a saucepan and bring it to a boil.
• Reduce the heat and simmer until the sauce reduces a small amount.
• This usually takes about 5 minutes.
• Spray the grill rack with cooking spray.
• Heat the grill to medium heat.
• Put the chicken on the rack and close the grill lid.
• Cook for 8-10 minutes.
• Turn the chicken and continue cooking for 8-10 minutes.
• Baste with the marinade during the last few minutes of cooking.
• The peppers can be grilled in a grilling basket or on skewers.
• The peppers will need to grill for about 5 minutes on each side.
• The chicken and peppers can be cooked in your oven broiler.
• Place them in a single layer on the broiler pan which has been sprayed with cooking spray.
• Broil 5-6 inches from the heat for 10 minutes.
• Turn the chicken and peppers and baste with the marinade.
• Cook for an additional 8-10 minutes or until chicken is done.