Seared Italian Marinated Breast Of Chicken With Tomato And Basil Food

GARLIC TOMATO BASIL CHICKEN

Steps:

• Lightly pound chicken breasts between 2 sheets of parchment paper until they are all the same thickness. Season with salt, pepper and garlic powder.
• Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side, depending on the thickness of your fillets). Once cooked, transfer to a plate and tent with foil to keep warm.
• Heat remaining butter and oil in the pan. Fry garlic until fragrant (about one minute). Add the tomatoes and cook for two minutes, or until they just begin to soften. Turn off the heat and stir through basil.
• Season with any extra salt and pepper, if needed. Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken!
• Perfect to serve with a salad, garlic bread, rice or pasta! Serve with balsamic glaze for extra flavour! (Use store bought, or bring 1/2 cup balsamic vinegar to a simmer over low heat until thickened.)

CREAMY BASIL CHICKEN

Steps:

• Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt, pepper, and dried basil.
• Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
• Reduce heat to medium. Add the butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic and sun-dried tomatoes, stir to toss with shallots, and saute 1 minute more.
• Add white wine to deglaze the pan, scraping any browned bits from the bottom of the pan, then add the chicken broth. Simmer until the liquid is reduced by half, about 5 minutes.
• Add heavy cream and whisk for 30 seconds, until smooth. Add the parmesan cheese, a few tablespoons at a time, whisking in between until the sauce is smooth. Stir in the fresh basil leaves.
• Return chicken to the pan and simmer in the sauce until cooked through and the chicken reaches 165°F using an instant read thermometer, 5-7 minutes. Spoon sauce over the chicken and garnish with more fresh basil.

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.

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.

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

MARINATED ITALIAN CHICKEN

Steps:

• Place chicken breasts in a shallow pan; pour dressing over. Marinate for 15 minutes. Place chicken on rack of a broiler pan. Broiler for 5-7 minutes on each side or until juices run clear.

ITALIAN MARINATED CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours.
• Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

TOMATO-BASIL CHICKEN BREASTS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,

ITALIAN MARINATED CHICKEN BREASTS

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

ITALIAN CHICKEN MARINADE

Steps:

• In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
• Preheat the grill for high heat.
• Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.