Chicken With Grape Tomatoes And Fried Basil Recipes

CHICKEN WITH GRAPE TOMATOES AND MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.

SAUTEED CHICKEN WITH YELLOW GRAPE TOMATOES

Steps:

• Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to 2 plates. Add tomatoes and garlic to skillet; sauté 1 minute. Add balsamic vinegar and 1 tablespoon basil; sauté 30 seconds. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with remaining 1 tablespoon basil and serve.

LIGHTLY FRIED CHICKEN BREASTS WITH BASIL TOMATOES

Steps:

• Rinse and thoroughly dry chicken breasts. Pound them to a more even consistency, if needed.
• Mix flour, corn meal, chili powder, coriander, and lemon pepper.
• Heat 1 T of olive oil in a pan at medium-high heat.
• Dip each chicken breast in egg and then thoroughly dredge in flour mixture (I like to sprinkle some additional chili powder on each chicken breast before it goes in the pan).
• Fry the chicken breasts on the first side for about 7 or 8 minutes, or whenever they are about half-cooked.
• Turn chicken breasts.
• After a minute or two, add the remaining olive oil and the garlic to the pan. Put the tomato chunks in the pan, keeping them separate from the chicken but allowing them to benefit from the drippings in the pan. Sprinkle basil over tomatoes. Do not stir.
• Cook until chicken is cooked through (another 5 - 7 minutes).
• Serve with corn bread, roasted red potatoes, or a side salad. I wouldn't serve this with rice as it might absorb the tomato/ chicken juices.

CHICKEN WITH GRAPE TOMATOES AND FRIED BASIL

Steps:

• Heat oil in a large skillet over medium-high heat. Cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. Scoop basil out of oil with a slotted spoon, and drain on paper towels.
• Remove half of the remaining oil from the pan. Sprinkle chicken with salt and pepper to taste, and brown in oil; this should take about 4 minutes per side. Stir in chicken broth, wine, and balsamic vinegar. Season with bay leaves and thyme. Cover, and simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes.
• In a small saucepan, combine water and rice. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• Place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. Spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.

CHICKEN WITH GRAPE TOMATOES AND FRIED BASIL

Steps:

• Heat oil in a large skillet over medium-high heat. Cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. Scoop basil out of oil with a slotted spoon, and drain on paper towels.
• Remove half of the remaining oil from the pan. Sprinkle chicken with salt and pepper to taste, and brown in oil; this should take about 4 minutes per side. Stir in chicken broth, wine, and balsamic vinegar. Season with bay leaves and thyme. Cover, and simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes.
• In a small saucepan, combine water and rice. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• Place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. Spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.

FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA

Steps:

• Bring 3 cups chicken broth to a boil in a saucepan.
• While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
• Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
• Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
• Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
• While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
• To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
• Add in the basil and toss with the chicken and tomatoes.
• Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.