Berry Basil Chicken Recipes

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.

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.

Steps:

• In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
• In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
• Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Steps:

• Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
• Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine.Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
• Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

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.

Steps:

• In a small saucepan, combine the strawberries, raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. , Meanwhile, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Serve with berry sauce; garnish with basil.

Steps:

• Place chicken and remaining ingredients (except for fresh basil) in a large ziplock freezer bag.
• Remove as much air from the bag as possible then label and freeze.
• To serve, remove from fridge to thaw chicken overnight.
• Transfer package contents to an oven proof baking dish.
• Bake for 20-25 minutes or until juices run clear.
• Sprinkle with fresh basil and serve.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.