Tuesday, August 17, 2010

Grilled Basil Chicken with Baby Greens

The original recipe for this came from my Good Housekeeping 100 Best Chicken Recipes.  As I was working on the meal I adjusted a few things for my needs and tastes.  It got 4 thumbs up by my husband and older son, so I guess the tweeks worked.  Here is the recipe with my changes.









serves 4 - 6 depending on size of breasts or size of people

1 large bunch of basil
4 medium bone-in Chicken Breast halves skin on
3/4 tsp kosher salt
1/4 tsp coarsely ground black pepper
1 qt ripe grape tomatoes or 4 ripe medium tomatoes
1/3 cup olive oil
1/4 cup while wine vinegar
2 tsp freshly grated lemon peel
1 tsp Dijon mustard
8 cups fresh spinach ( they called for baby greens here, but i used spinach and it was great)

prep grill ( preheat, oil)

while it is preheating: from bunch of basil, reserve 8 large leaves and measure 1 cup loosely packed small leaves.  Finely slice enough remaining leaves to equal 1/2 cup loosely pack.  cover and refrigerate small and sliced leaves.

Place 2 reserved large basil leaves under the skin of each chicken breast, sprinkle breasts with 1/4 tsp of the salt and 1/8th tsp of the pepper.  Place breasts skin side up on grill on medium high heat.  Grill chicken, turning only once, until the juices run clear when the thickest part of breast is pierced with a tip of a knife and skin is brown and crisp, about 25 minutes.

chop tomatoes and combine with oil, vinegar, lemon peel, mustard, remaining 1/2 tsp salt, and remaining 1/8th tsp pepper in a small bowl.

To serve, in large bowl, toss baby greens with small basil leaves.  Stir sliced basil leaves into tomato mixture.  Toss greens with 1/2 cup tomato mixture.  Arrange greens on plates, top with chicken breasts and spoon remaining tomato mixture over breasts.


I served this recipe with white Jasmine rice.

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