Chicken With Basil Sauce 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.

CHICKEN WITH LEMON-BASIL SAUCE

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
• Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
• Spoon sauce over chicken and serve.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

LEMON BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm., Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.

CHICKEN AND BASIL STIR-FRY

Steps:

• Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
• To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
• Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

BASIL CREAM CHICKEN

Steps:

• Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
• Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
• Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
• Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place milk in a shallow bowl.
• Place the bread crumbs and garlic powder in another shallow bowl.
• Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
• Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
• Brown the chicken over medium heat in the butter and olive oil mixture.
• Keep chicken warm in preheated oven.
• Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
• Stir in cream and pimentos, boil and stir for 1 minute.
• Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
• Cook until heated through.
• Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
• Place chicken on platter, and pour sauce over chicken before serving.

CHICKEN BREAST WITH BASIL WINE SAUCE

Steps:

• Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
• Melt butter in a large frying pan on medium.
• Cook chicken breasts for 3 minutes each side, until golden and almost cooked through. Remove to a platter and keep warm.
• Reduce heat to low and add onion. Cook for 5 minutes, stirring, until soft.
• Increase heat to medium and add wine. Simmer for 1 minute.
• Stir in cream. Cook for another 3 minutes, until reduced slightly.
• Add basil and season.
• Return chicken to pan for 1 minute, until heated through.

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 ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

CHICKEN WITH BASIL SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 12 x 7 x 2-inch casserole.
• In a small frying pan cook chopped bacon until crisp.
• Drain on paper towel.
• In a small bowl, combine bread crumbs, parmesean cheese and parsley.
• Add drained bacon to bread crumb mixture.
• Set aside.
• In a shallow bowl mix vegetable oil with crushed garlic, Worcestershire sauce and mustard.
• Whisk to combine.
• Dip chicken halves in mixture and coat thoroughly.
• Arrange chicken pieces in prepared casserole.
• Sprinkle with break crumb mixture.
• Bake uncovered for 25- 30 minutes.
• While chicken is cooking, make the Basil Sauce.
• In a small saucepan combine all sauce ingredients, except the egg yolk.
• Simmer over low heat, continue stirring until sauce just begins to bubble.
• Place egg yolk in a cup and whisk until frothy.
• Stir a tablespoon of the hot sauce into the beaten egg.
• Then whisk beaten egg yolk into saucepan.
• Stir until mixture is thickened, but DO NOT allow to boil.
• Pour hot sauce over the chicken just before serving, or serve in a separate bowl.

BASIL CHICKEN AND PASTA

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.

CHICKEN CYRIL WITH A TOMATO BASIL SAUCE

Steps:

• Pre-heat oven to 180C / 375°F
• Mix seasoned breadcrumbs with Italian seasoning in a shallow bowl; dip chicken into beaten egg, then into breadcrumb mixture, thoroughly coating
• Heat olive oil in frying pan; cook chicken, around 7 -10 minutes depending on breast thickness; set aside on paper towel
• Return pan to heat; lightly toast chopped cashews and toss through spinach til wilted; put cashew-spinach mix in a bowl and stir through mozzarella
• Mix melted butter and minced garlic together
• Spread out two sheets of phyllo on top of each other, brush with melted butter, fold in half
• Now place one of the chicken breast halves on phyllo, top with half cashew-spinach-cheese mixture, roll up to form a parcel, brush with butter mixture again
• Place in greased oven tray; repeat with other breast half, cook in pre-heated oven for 20 minutes or til browned
• Meanwhile, make the tomato-basil sauce: In same pan (no need to clean!), pour diced tomatoes, white wine, garlic and seasoning, bring to the boil then simmer 15 minutes, stirring occasionally
• Stir though cream and shredded basil leaves and heat through for 5 minutes; season with salt and pepper as desired
• Serve over phyllo chicken with a side of veggies!

CHICKEN WITH BASIL AND LIME SAUCE

Steps:

• in large frying pan heat oil over medium high heat. brown chicken all over.
• remove chicken and set aside.
• add onion to the pan and saute until tender about 3-5 minutes.
• add basil wine, lime juice, salt and pepper. bring to a boil then reduce heat. return chicken bone up to the pan coat with sauce and simmer covered for 20 minutes. remove chicken to platter.
• in small bowl whisk cream and flour until smooth. add to the pan drippings and bring to a boil stirring constantly.
• once thick and smooth whisk in the egg yolks. reduce the heat and let simmer 2 minutes.
• spoon sauce over chicken on the platter and garinsh with lime slices and basil leaves.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.