SEARED ITALIAN MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL
In Italian it's Petto di Pollo Marinato e Saltato Con Pomodoro e Basilico! Simple but full of flavor, this dish is a home cook's dream! The chicken can marinate overnight and the sauce can be made early in the day. Serve over pasta for a less formal meal, or at room temperature for an easy summer lunch! Delicious! (Note: cook time does not reflect marinating time of at least 8 hours). From Lidia Bastianich.
Provided by BecR2400
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
CHICKEN BREASTS MARINATED IN BASIL OIL WITH TOMATO-AND-RED-ONION SALAD
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 6
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.
GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD
"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."
Provided by Marc Forgione
Categories main-dish
Time 5h10m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
- Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
- In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
- For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
- Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
- Serve the chicken with some of the marinated tomatoes on top.
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
TOMATO, BASIL, AND RED ONION SALAD
Steps:
- Arrange alternating slices of tomatoes and onions on a serving platter. Drizzle with vinegar and oil. Season with salt and pepper. Garnish with torn basil leaves.
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