Basil Marinated Chicken Breasts Recipes

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.

BASIL MARINATED CHICKEN WITH CAPONATA

Steps:

• Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
• Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
• Assemble:
• Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

LEMON BASIL MARINADE FOR CHICKEN

Steps:

• Mix and pour over chicken. Allow to marinate for 2 or more hours.

CHICKEN BREASTS MARINATED IN BASIL OIL WITH TOMATO-AND-RED-ONION SALAD

Steps:

• Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil. Let stand for 30 minutes. Preheat a grill or broiler. Grill or broil the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil.
• Arrange half of the tomato slices in the center of each of 4 plates. Top with half of the onion. Drizzle each one with 1/4 teaspoon of the oil and sprinkle with salt and pepper. Repeat the layers. Fan the chicken slices around the salad. Scatter the basil strips over the salad and chicken. Can be served cold or at room temperature.

HONEY BASIL GRILLED CHICKEN

Steps:

• Combine the first 6 ingredients.
• Cut the peppers into 1-2" pieces.
• Add the chicken breasts& peppers to the honey mixture.
• I put all the ingredients in a heavy-duty zip lock bag.
• Seal the bag and shake it until the chicken& peppers are coated with the honey mixture.
• Put it in the refrigerator and let it marinate for 3 hours.
• Turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade.
• Take the chicken and peppers out of the marinade.
• Put the marinade in a saucepan and bring it to a boil.
• Reduce the heat and simmer until the sauce reduces a small amount.
• This usually takes about 5 minutes.
• Spray the grill rack with cooking spray.
• Heat the grill to medium heat.
• Put the chicken on the rack and close the grill lid.
• Cook for 8-10 minutes.
• Turn the chicken and continue cooking for 8-10 minutes.
• Baste with the marinade during the last few minutes of cooking.
• The peppers can be grilled in a grilling basket or on skewers.
• The peppers will need to grill for about 5 minutes on each side.
• The chicken and peppers can be cooked in your oven broiler.
• Place them in a single layer on the broiler pan which has been sprayed with cooking spray.
• Broil 5-6 inches from the heat for 10 minutes.
• Turn the chicken and peppers and baste with the marinade.
• Cook for an additional 8-10 minutes or until chicken is done.

CHICKEN WITH BASIL AND LIME

Steps:

• Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
• Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.
• Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.