Chicken Fricassee With Tomato Basil Pilaf Recipes

ROAST BASIL CHICKEN, BASIL BABY POTATOES, FRISEE PLUM SALAD

Steps:

• Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
• Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
• Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

CHICKEN FRICASSEE WITH TOMATO BASIL PILAF

Steps:

• Preheat oven to 375 degrees F Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil. Let the sauce cook until mixture starts to thicken about 5 to 10 minutes. Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.
• While the chicken is cooking, begin the rice. Heat the olive oil in a medium saucepot and saute onion and garlic until translucent. Add rice and toast lightly. Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.
• When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.

TOMATO BASIL BAKED CHICKEN

Steps:

• In a large bowl or ziploc bag, mix the chicken and chicken ingredients together to marinate in the refrigerator for at least 30 minutes (or overnight, if preparing ahead).
• Preheat your oven to 425 degrees.
• Pour 2 tablespoons of olive oil into the bottom of a 9x13 baking dish. Place the cherry tomato ingredients into the bottom of your dish and toss to combine. Lay the chicken across the bed of tomatoes. ).
• Top the chicken with the shredded mozzarella cheese and season with salt and pepper to your liking.
• Place the thyme sprigs on top of the cheese and bake in the oven for 35-38 minutes (or until the internal temperature of your chicken reaches 165 degrees.
• Once the chicken is cooked through, remove from the oven and top with fresh sliced basil before serving. Enjoy!