Chicken Cyril With A Tomato Basil Sauce Recipes

CHICKEN WITH TOMATO AND BASIL CREAM SAUCE

Steps:

• Heat oven to 250F degrees.

CHICKEN CYRIL WITH A TOMATO BASIL SAUCE

Steps:

• Pre-heat oven to 180C / 375°F
• Mix seasoned breadcrumbs with Italian seasoning in a shallow bowl; dip chicken into beaten egg, then into breadcrumb mixture, thoroughly coating
• Heat olive oil in frying pan; cook chicken, around 7 -10 minutes depending on breast thickness; set aside on paper towel
• Return pan to heat; lightly toast chopped cashews and toss through spinach til wilted; put cashew-spinach mix in a bowl and stir through mozzarella
• Mix melted butter and minced garlic together
• Spread out two sheets of phyllo on top of each other, brush with melted butter, fold in half
• Now place one of the chicken breast halves on phyllo, top with half cashew-spinach-cheese mixture, roll up to form a parcel, brush with butter mixture again
• Place in greased oven tray; repeat with other breast half, cook in pre-heated oven for 20 minutes or til browned
• Meanwhile, make the tomato-basil sauce: In same pan (no need to clean!), pour diced tomatoes, white wine, garlic and seasoning, bring to the boil then simmer 15 minutes, stirring occasionally
• Stir though cream and shredded basil leaves and heat through for 5 minutes; season with salt and pepper as desired
• Serve over phyllo chicken with a side of veggies!

CHICKEN WITH TOMATO AND BASIL SAUCE

Steps:

• Cook the chicken pieces for 5 minutes over moderate-high heat.Set aside.
• Fry the onion with bacon and add the garlic.Cook for 5 minutes till bacon is browned.
• Add tomatoes, dried basil and oregano and sugar.
• Cook for 5 minutes or until slightly reduced .
• Add the chicken to the pan,simmer for 10 minutes and add Kalamata olives with fresh basil.
• Season with salt and pepper.

CHICKEN BREASTS WITH TOMATO-BASIL SAUCE

Steps:

• Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
• Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
• Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce.
• Place a chicken breast on each plate and pour the sauce over. Serve at once.