Basil Exposition

Tuesday, September 16, 2008

"The recipes on your blog always look good, but they also look complicated. Give us easier recipes!"

That's what I heard a lot at a recent family reunion. So, as a shout out to my beloved family, let me share two great things that contain my favorite herb, BASIL.

The first is our favorite after-church meal.  No title for this one- it's just fresh basil, fresh mozzarella, and sliced tomatoes sprinkled with cracked black pepper, kosher salt and a drizzle of extra-virgin olive oil. Serve that with slices of your favorite baguette bread, toasted (I love Cracked Wheat sourdough bread from TJs) .

You make little open-faced sandwiches - take the bread, put down a leaf of basil, a tomato slice, with the mozzarella on top. (Because it's meatless, some may not consider it a meal but it really is - filling, delicious, and so easy.) We have a tradition of eating this after church while watching a Masterpiece Mystery.

Second, it's a delicious recipe for the grill and very easy (no picture but just trust me):

Basil and Garlic-Slathered 
Chicken Breasts
(Renee Schettler, July 16, 2003,
(4 servings)

3 cloves garlic, finely chopped

1 teaspoon salt

1/2 cup chopped fresh basil (may substitute other fresh herb)

1/2 teaspoon freshly ground black pepper

Olive oil to taste, plus additional for the grill

Few drops lemon juice (optional)

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

In a food processor or a mortar, process or mash the garlic together with the salt. Add the basil and pepper and continue to mix until well combined. Add just enough oil to make a paste. If desired, add a few drops of lemon juice. Set aside.

Pat the chicken dry. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten it to an even thickness of about 1/2 inch. Transfer to a resealable plastic bag or a plate, add the basil paste and shake or smear to coat the chicken evenly. 

Preheat the grill or place a grill pan over medium-high heat. Lightly oil the rack or pan.

Grill the chicken, turning once, just until cooked through, 3 to 5 minutes per side. Serve hot.
Per Serving: 156 Calories, 5gm fat, trace fiber


  1. My mouth is watering! I LOVE Caprese salad also. Yum! Can't wait to try the chickie wickie. Thanks for sharing.

  2. We're going to have the basil chicken tomorrow after church. I'm glad to have another use for the abundance of basil in my yard.

  3. Mmmm...that looks SO good! I'm glad to see that Caro is doing well! That's quite an accomplishment....sitting up all by herself! I'll bet you're so proud! :)

  4. The basil chicken is fabulous! Anyone who hasn't tried it yet should do so immediately. Thanks for a new favorite.


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