Tomato Garlic Basil Marinated Chicken Food

GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE

Steps:

• Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
• Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.
• Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side - the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
• Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
• Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

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.)

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.

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.

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.

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.

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.

TOMATO BASIL ROASTED CHICKEN

Steps:

• Preheat Oven to 350F (175C).
• Mix the olive oil, vinegar, garlic, pepper and salt, and rub the chicken breasts with them. You can also let it marinate for a few hours or overnight.
• Lay the chicken breasts on a non stick oven pan. Place half of the basil on top of the chicken, then add the cheese on top of that.
• Slice the tomato into half moons and layer it on the top. Sprinkle the rest of the basil on.
• Place the pan in the oven, uncovered, and bake for 35-45min, until done.

TOMATO GARLIC CHICKEN

Steps:

• In a large bowl, combine the garlic and salt and let set for 15 to 20 minutes.
• Add the potatoes and 2 tablespoons of oil.
• In a greased 13 x 9 x 2-inch baking dish, layer the potato mixture, onion, chicken, and tomatoes.
• Sprinkle with the basil.
• Drizzle with the remaining oil; cover and bake at 350F for 1 hour.
• Uncover and bake 15 to 20 minutes more or until chicken juices are clear and potatoes are tender.