Basil Chicken Strips Recipes

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LEMON BASIL CHICKEN



Lemon Basil Chicken image

Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.

Provided by Lillian's Kitchen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7

4 chicken breast halves, boned and skinned
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup chicken stock
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon lemon zest

Steps:

  • Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
  • Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
  • Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g

LEMON-BASIL CHICKEN STRIPS



Lemon-Basil Chicken Strips image

Make and share this Lemon-Basil Chicken Strips recipe from Food.com.

Provided by Bluenoser

Categories     Lunch/Snacks

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 tablespoon dried basil
1 green pepper
2 tablespoons soya sauce
2 tablespoons lemon juice
2 tablespoons vegetable oil

Steps:

  • Slice chicken into 2" long strips about 1/2 inch wide.
  • Pat basil and pepper to taste onto chicken.
  • In a bowl, combine soya sauce, lemon juice and oil.
  • Add chicken, stirring to coat well.
  • Place slices in single layer on foil lined broiler rack.
  • Let stand for 5 minutes.
  • Broil chicken 4 inches from heat for 4-5 minutes or until tender and no longer pink inside.

Nutrition Facts : Calories 204.5, Fat 8.3, SaturatedFat 1.3, Cholesterol 68.4, Sodium 580.6, Carbohydrate 2.9, Fiber 0.8, Sugar 1.1, Protein 28.6

BASIL CHICKEN STRIPS



Basil Chicken Strips image

"I'm an attorney and my husband is an architect, so our careers keep our schedules busy," writes Barbara Rokow of Geneva, New York. "This easy chicken entree seasoned with basil is great for the weeknight rush. I serve it with broccoli and Parmesan noodles."

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1/2 pound boneless skinless chicken breasts, cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter
2 tablespoons red wine vinegar
1/2 teaspoon dried basil

Steps:

  • In a large resealable plastic bag, add chicken and flour. Seal bag; toss to coat., In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken is no longer pink.

Nutrition Facts : Calories 305 calories, Fat 20g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

BASIL CHICKEN



Basil Chicken image

Provided by Nina Simonds

Categories     dinner, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 20

4 dried Chinese black mushrooms
1 pound boneless chicken breast or thighs
5 candle nuts soaked in water for 10 minutes, or skinless almonds
5 stalks fresh lemon grass, trimmed and sliced
4 shallots (walnut-size) or 1 medium onion, peeled and sliced
6 cloves garlic, peeled and sliced
5 red Serrano chilies, trimmed
Roots and stems from 1/2 bunch fresh coriander
1 teaspoon turmeric powder
4 tablespoons corn oil
1/4 cup cooked carrots, cut into 1/4-inch cubes
1 13 1/2-ounce can unsweetened coconut milk, shaken well
1/2 onion, cut into 1/4-inch slices
1/4 cup peas
1/2 cup bamboo-shoot strips, blanched in boiling water
3 tablespoons sugar
1 teaspoon salt
Juice of 1 lemon
1/3 cup fresh basil leaves
1 fresh red jalapeno chili, sliced lengthwise

Steps:

  • Cover the mushrooms with water, and soak for 30 minutes. Cut off and discard the stems, slice the caps and set aside.
  • Remove the skin from the chicken. Cut the meat into 1/2-inch strips and set aside.
  • To prepare the rempeh, or base for the sauce, use a food processor to grind the candle nuts or almonds, lemon grass, shallots, garlic, chilies, coriander and turmeric to a smooth paste. Add a tablespoon or more of water if needed to blend. Heat the oil in a wok or a saucepan over medium heat. Add the ground mixture, and fry, stirring frequently, until the rem peh is fragrant and has a light orange color and a porridge-like consistency, about 8 minutes. It is ready when oil seeps out.
  • Increase the heat to medium-high. Toss in the chicken, carrots and coconut milk. Stir continuously until the mixture comes to a boil. Reduce to a lively simmer, and add the mushrooms, onion, peas, bamboo shoots, sugar, salt and lemon juice. Cook for 1 minute, or until the chicken feels firm to the touch. Add the basil, and cook until it wilts. Garnish with the jalapeno slices. Serve hot with rice.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 31 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 459 milligrams, Sugar 12 grams, TransFat 0 grams

BASIL CHICKEN STRIPS



Basil Chicken Strips image

'I'm an attorney and my husband is an architect, so our careers keep our schedules busy,' writes Barbara Rokow of Geneva, New York. 'This easy chicken entree seasoned with basil is great for the weeknight rush. I serve it with broccoli and Parmesan noodles.'

Provided by Allrecipes Member

Time 10m

Yield 2

Number Of Ingredients 5

½ pound skinless, boneless chicken breast halves - cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 tablespoons red wine vinegar or cider vinegar
½ teaspoon dried basil

Steps:

  • In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 7.3 g, Cholesterol 111.6 mg, Fat 18.8 g, Fiber 0.4 g, Protein 27.3 g, SaturatedFat 11.3 g, Sodium 196.7 mg, Sugar 0 g

CHICKEN AND BASIL STIR-FRY



Chicken and Basil Stir-Fry image

If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh basil leaves, larger leaves torn in half
Cooked white rice, for serving (optional)

Steps:

  • Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
  • In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
  • To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
  • Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI



Spicy Baked Chicken Tenders With a Garlic Basil Aioli image

Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.

Provided by SarasotaCook

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken breasts (boneless skinless, you can use tenders as well)
1 teaspoon smoked paprika (smoked is important in this dish)
2 teaspoons dried basil
1/2 teaspoon cayenne (more if you like things a bit spicier)
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups panko breadcrumbs (ground fine)
2 eggs
1/2 cup flour
cooking spray
3/4 cup mayonnaise
2 1/2 teaspoons red wine vinegar
1 tablespoon minced garlic
1 1/2 tablespoons fresh basil, chopped fine (you can use a bit more basil if you want, I often use a bit more, according to your taste)
salt
pepper

Steps:

  • Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
  • Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
  • Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
  • Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
  • Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
  • Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
  • Serve -- Just serve the chicken strips with the Basil Aioli.

EASY CHICKEN STRIPS



Easy Chicken Strips image

I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. -Crystal Sheckles-Gibson, Beespring, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup all-purpose flour
3/4 teaspoon seasoned salt
1-1/4 cups crushed cornflakes
1/3 cup butter, melted
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips

Steps:

  • Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.

Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.

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