LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
20-MINUTE BASIL, CHICKEN & TOMATO RICE
Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in large skillet over medium-high heat.
- Add chicken strips and cook until they are just done (4 to 6 minutes).
- Add onion, red pepper slices, and fresh garlic.
- Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
- Add water, tomatoes, and rice.
- Cover pan and continue cooking until mixture just comes to a boil.
- Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
- Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g
BASIL CHICKEN
Provided by Sandra Lee
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the rice into a medium pot and pour in 6 cups cold water. Put the pot over medium-high heat, cover, and bring to a boil. Reduce the heat to a simmer and cook until the water is absorbed, 20 to 30 minutes. (Reserve 2 cups cooked rice for Rice Pudding with Coconut Milk recipe.)
- Remove the chicken breasts from the bone and slice into thin strips. (Reserve the bones and the legs, thighs, and wings for Round 2 Recipe Coconut Chicken Soup.) In a large wok or skillet over high heat, add the oil. When the oil is hot, add the chicken and stir-fry until it is almost completely cooked through, 3 to 4 minutes. Add the onions and peppers and cook until slightly softened but still crisp, about 3 minutes. Add the chile and garlic and cook 1 minute.
- To a bowl, add 2 tablespoons water, sugar, soy sauce, and fish sauce. Stir and pour over the chicken and onions and cook for another minute. Add the basil and remove from the heat once it has wilted. Add the lime juice into the chicken mixture and stir. Serve hot over rice.
BASIL CHICKEN STRIPS
"I'm an attorney and my husband is an architect, so our careers keep our schedules busy," writes Barbara Rokow of Geneva, New York. "This easy chicken entree seasoned with basil is great for the weeknight rush. I serve it with broccoli and Parmesan noodles."
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, add chicken and flour. Seal bag; toss to coat., In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken is no longer pink.
Nutrition Facts : Calories 305 calories, Fat 20g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
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.
Nutrition Facts : Calories 282 calorie, Fat 6 grams, SaturatedFat 1 grams, Carbohydrate 0.5 grams
BAKED PESTO CHICKEN TENDERS
Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
- Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg
LEMON BASIL GRILLED CHICKEN
Tart, fresh marinade livens up simple grilled chicken.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 47m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 1.3 g, Cholesterol 64.6 mg, Fat 7.4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1.4 g, Sodium 153.6 mg, Sugar 0.3 g
LEMON-BASIL CHICKEN STRIPS
Make and share this Lemon-Basil Chicken Strips recipe from Food.com.
Provided by Bluenoser
Categories Lunch/Snacks
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice chicken into 2" long strips about 1/2 inch wide.
- Pat basil and pepper to taste onto chicken.
- In a bowl, combine soya sauce, lemon juice and oil.
- Add chicken, stirring to coat well.
- Place slices in single layer on foil lined broiler rack.
- Let stand for 5 minutes.
- Broil chicken 4 inches from heat for 4-5 minutes or until tender and no longer pink inside.
Nutrition Facts : Calories 204.5, Fat 8.3, SaturatedFat 1.3, Cholesterol 68.4, Sodium 580.6, Carbohydrate 2.9, Fiber 0.8, Sugar 1.1, Protein 28.6
GRILLED BASIL CHICKEN
This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 156mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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