I don't know what it is about basil that just makes everything taste better. Not the dried basil you get in the spice aisle either - the fresh kind from the produce section of the grocery store or from your backyard if you're lucky enough to have an herb garden. This recipe spoke to me as soon as I saw basil listed as an ingredient. And it had a picture. A beautiful picture!!! It was like food porn!! Seriously, doesn't this look yummy???!!!
It was one of the yummiest meals I have had in a long time! It had the best flavor and was pretty healthy too, even though you use the chicken with bones and skin!! I suppose you could do boneless, skinless but this recipe was too good for me to mess with!! Here are the specs....
1 large bunch fresh basil (don't even mess w/ dried - it will suck)
4 medium chicken breast halves (the kind w/ bones and skin)
3/4 tsp salt
1/4 tsp ground black pepper
2 ripe medium tomatoes, chopped
1/4 cup olive oil
2 Tbsp white wine vinegar
2 Tbsp freshly grated lemon peel
1/2 tsp Dijon mustard
4 oz mixed baby greens (8 cups)
Reserve 8 large basil leaves and set aside. Roll the remaining basil and slice up into small ribbons. Cover and refriderate. Prepare outdoor grill for direct grilling over low to medium heat. Place 2 reserved basil leaves under skin of each chicken breast half. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper. Place chicken, skin side up, on hot grill rack. Grill chicken, turning once, until juices run clear and skin is brown and crisp, about 20-25 minutes.
While chicken is cooking, in small bowl - stir tomatoes, oil, vinegar, lemon peel, mustard, 1/2 tsp salt and 1/8 tsp pepper. Toss sliced basil leaves with baby greens and 1/2 cup tomato mixture. Divide greens among four plates; top with chicken breast. Spoon remaining tomato mixture over chicken. Eat and enjoy with a glass of white wine!!! Summer isn't over yet!!!
1 comment:
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