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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, washingtonpost.com)
(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


4 comments:

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

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  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.

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  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! :)

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  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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