GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA
With jalapenos and herbs, the berries make a piquant salsa for grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237 g, Cholesterol 88 g, Fat 3 g, Fiber 3 g, Protein 36 g, Sodium 266 g
STRAWBERRY BASIL CHICKEN
Strawberry Basil Chicken is a super simple one pan dish that comes together in less than 30 minutes! You'll love the savory/sweet combo with fresh basil and strawberries.
Provided by Amy Rains
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Begin by heating a large skillet to medium heat.
- Prepare your chicken breasts: you may need to pound the breast to make them a bit thinner, mine were approximately 1 inch. While the skillet is heating up, marinate the chicken with garlic and balsamic vinegar.
- Add oil to the pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
- Meanwhile, prepare the topping. Toss together strawberries and basil. Top each chicken breast with strawberry mixture, and salt and pepper to taste. Add additional balsamic vinegar or balsamic glaze* if desired. Serve immediately.
MIXED BERRY SAUCE
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Provided by Misoweeby
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
- Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
- Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g
CHICKEN WITH LEMON-BASIL SAUCE
Steps:
- Heat olive oil in large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until brown and cooked through, about 5 minutes per side. Transfer chicken to platter and tent with foil. Add lemon juice, garlic, and lemon peel to same skillet. Stir over medium-high heat until fragrant (about 30 seconds). Add chicken broth, boil until reduced. Add butter and stir to sauce consistency. Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve. This is a simple one-skillet meal. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - [email protected]
Nutrition Facts : Calories 841 calories, Fat 25.6401175 g, Carbohydrate 2.751634375 g, Cholesterol 464.35505 mg, Fiber 0.30962500304915 g, Protein 141.27584625 g, SaturatedFat 6.884946425 g, ServingSize 1 1 Serving (691g), Sodium 562.3483125 mg, Sugar 2.44200937195085 g, TransFat 4.41362755 g
AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)
This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.
Provided by Nancy Gibson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 24m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g
FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F.
- If you are using frozen blueberries thaw them and reserve both the berries and the juice.
- Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
- Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
- Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
- Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
- Enjoy.
Nutrition Facts : Calories 469 kcal, Carbohydrate 40 g, Cholesterol 117 mg, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, Sodium 676 mg, Sugar 32 g, Fat 17 g, ServingSize 4 Chicken Breasts (4 Servings), UnsaturatedFat 0 g
BERRY-BASIL VODKA
Provided by Ree Drummond : Food Network
Categories beverage
Time P7DT5m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Place the strawberries, blueberries, cherries, whole basil leaves and vanilla bean in a 1-quart mason jar. Fill the jar to just below the brim with the vodka, then secure the lid and set aside for 1 week before enjoying.
PIQUANT CHICKEN WITH BASIL (OAMC)
Adapted from "Cook Now, Eat Later" by M. Berry. To serve immediately, brown chicken in oil or butter, if desired, before placing in shallow dish, layer remaining ingredients and bake for 20 minutes until tender; sprinkle with basil and serve immediately. Serve with your favourite pasta.
Provided by Pamela
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 331.8, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 831.3, Carbohydrate 17.3, Fiber 2.6, Sugar 12.3, Protein 33.6
CHICKEN WITH BERRY WINE SAUCE
We like to use Little Red Dress brand merlot in this chicken recipe to bring out the flavor of the berries. -Elizabeth Wright, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 251 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
BERRY BASIL CHICKEN
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 1h10m
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients except the chicken breasts and the oil in a large nonaluminum bowl. Add the chicken, cover and set aside for one hour.
- Take the breasts out of the marinade and pat them dry. Heat the oil in a skillet over medium-high heat until the oil is hot but not smoking. Brown the chicken breasts in the oil for 2 minutes on each side. Add the marinade and continue cooking the chicken in the liquid for 2 to 3 minutes.
- Arrange the breasts on a serving platter, garnish with the reserved basil leaves and spoon the sauce over the meat.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 2 grams, TransFat 0 grams
PRESERVED LEMON CHICKEN
Mary says you can use chicken thighs if you prefer but you will need to cook them for 10 minutes longer.
Provided by Grace
Categories Main Meals
Time 40m
Number Of Ingredients 13
Steps:
- You will need a deep frying pan or saute pan with a lid or a flameproof casserole dish
- Season the chicken breasts. Heat the oil in the pan and fry the chicken over a high heat until golden brown all over, then set them aside.
- Add the onions to the pan and fry for a minute. Lower the heat, cover the pan with a lid and cook for about 5 mins. Add the garlic and ginger, sprinkle in the cumin and fry for 30 secs. Stir in the wine and boil for 2 minutes. Add the stock and puree and bring back to the boil. Stir in the honey and preserved lemons and season with salt and pepper.
- Return the chicken to the pan, cover and bring back to the boil. Lower the heat and leave to simmer gently on the hob for about 20 - 25 minutes until the chicken has cooked through.
- Mix the cornflour with 3 tbsp of cold water in a small bowl. Add a little of the chicken stock and mix well. Add the cornflour mixture to the pan, bring to the boil and stir over the heat until the sauce has thickened. Check the seasoning.
- Sprinkle with the herbs, then serve with mashed potato or rice and fresh greens.
Nutrition Facts :
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- Drizzle a large pan or skillet with oil and bring to medium heat. Add chicken and stir 4-5 minutes until browned.
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- While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika and ¼ teaspoon pepper; set aside.
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- Preheat your oven to 350°F. Grease and flour a 9-inch round springform pan. Cut a circle of parchment paper that matches the bottom of the pan, and place in the pan.
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