Berry Basil Chicken Recipes

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GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA



Grilled Chicken with Blueberry-Basil Salsa image

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

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken cutlets
Pinch of cayenne pepper

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 image

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

3-4 large chicken breasts
1-2 tbsp olive oil
3 garlic cloves (crushed)
3 tbsp balsamic vinegar + more to taste
1/2 tsp sea salt
1/2 tsp pepper
2 cups chopped fresh strawberries
1 cup chopped fresh basil

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



Mixed Berry Sauce image

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

2 cups frozen mixed berries
½ cup white sugar
⅛ cup lemon juice
¼ cup water
⅛ cup orange juice

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



Chicken with Lemon-Basil Sauce image

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Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 4

Number Of Ingredients 9

4 tb olive oil
2 tb butter Chilled
4 Skinless boneless chicken
1 c low-salt chicken (or 1 cup white wine)
4 Garlic chopped
2 ts lemon peel Grated, (packed)
3/4 c fresh basil Chopped, (or 1 tbspn dried basil)
salt and pepper to taste
3 tb Fresh Lemon Juice

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)



Authentic Thai Basil Chicken (Very Easy and Fast) image

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

2 tablespoons vegetable oil
½ onion, sliced
3 cloves garlic, sliced
1 large skinless, boneless chicken breast, cut into 1-inch pieces
¼ cup oyster sauce
3 tablespoons soy sauce
1 pinch white sugar
2 small chile peppers, sliced
⅓ cup water
½ cup fresh basil leaves

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



French Blueberry Balsamic Chicken Recipe image

Blueberry balsamic chicken is a dish from the Provence region of France. It combines the healthy meat with a tang of blueberries for an unusual dish.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 1h

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
4 chicken breasts (skinless, boneless)
1 teaspoon salt (divided)
1/4 teaspoon black pepper (ground, divided)
2 shallots (thinly sliced)
2 cups blueberries (fresh or frozen)
1/2 cup balsamic vinegar
1/4 cup honey
1 tablespoon rosemary (coarsely chopped)

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



Berry-Basil Vodka image

Provided by Ree Drummond : Food Network

Categories     beverage

Time P7DT5m

Yield 1 quart

Number Of Ingredients 6

1 pint strawberries, sliced
1/2 pint blueberries
1/2 cup frozen pitted cherries
1 bunch fresh basil
1 vanilla bean
375 milliliters vodka

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)



Piquant Chicken With Basil (Oamc) image

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

6 chicken breasts (skin removed)
1 pinch salt
1 pinch pepper
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons cider vinegar or 2 tablespoons wine vinegar
1 tablespoon mustard powder
3 tablespoons sugar
1 (5 1/2 ounce) can tomato paste
3 tablespoons soy sauce
1 (400 g) can chopped tomatoes
6 sprigs fresh basil, shredded

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



Chicken with Berry Wine Sauce image

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

1 cup fresh strawberries, halved
1 cup fresh raspberries
1 cup merlot or red grape juice
2 tablespoons sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced fresh basil leaves

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



Berry Basil Chicken image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 1h10m

Yield Four to six servings

Number Of Ingredients 10

1 cup unsweetened raspberry or strawberry puree
1 cup unsweetened raspberry juice
1/3 cup raspberry vinegar
1 tablespoon soy sauce
2 tablespoons Dijon mustard
1 bunch basil, about 8 sprigs, stems removed and finely chopped, and 4 to 6 whole leaves reserved for garnish
1 tablespoon fresh thyme leaves
1 teaspoon freshly ground black pepper
3 large skinless, boneless chicken breasts, halved
1/2 tablespoon vegetable oil

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



Preserved Lemon Chicken image

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

4 small skinless and boneless chicken breasts
2 tbsp olive oil
2 onions, roughly chopped
Garlic clove, crushed
½" knob fresh ginger, finely grated
1 tsp ground cumin
200ml white wine
350ml chicken stock
2 tbsp tomato puree
1 tbsp runny honey
2 preserved lemons, chopped
1 tbsp cornflour
2 tbsp chopped parsley or coriander

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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