Seared Marinated Breast Of Chicken With Tomato And Basil Recipes

CREAMY TOMATO BASIL CHICKEN BREASTS

Steps:

• Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) -- this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
• Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
• Brown chicken breasts on each side. This will take about 2-4 minutes per side.
• Remove chicken breasts from the pan and keep covered.
• Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute -- do not let the garlic burn!
• Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
• Whisk together the cream and corn starch and add to the pan. Stir to combine.
• Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

SEARED HERB-MARINATED CHICKEN

Steps:

• Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
• Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
• Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
• Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
• Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.

SEARED ITALIAN MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL

Steps:

• To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste.
• Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally.
• To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm.
• Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter.
• Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve.
• Note: Cook time does not reflect marinating time of at least 8 hours.

MARINATED CHICKEN BREASTS

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

SEARED MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL

Steps:

• Cut each chicken breast in half.
• Pound pieces lightly to a thickness of about 1/4 inch.
• Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
• Add the chicken pieces and toss to coat well.
• Season with salt and pepper and toss well again.
• Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
• Remove the chicken to room temperature about 30 minutes before cooking.
• Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat.
• Add the garlic and cook, until it is light brown, about 2 minutes.
• Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
• Return to the heat.
• Stir in the peperoncino, season with salt.
• Simmer about 5 minutes.
• Stir in 1/4 cup of the basil.
• Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
• Add as many of the chicken pieces as will fit in a single layer.
• Cook until well browned on the underside, about 2 minutes.
• Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
• If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
• Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
• Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
• Sprinkle with the remaining 1/4 cup shredded basil and serve.

PERFECT MARINATED CHICKEN BREASTS

Steps:

• Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

CHICKEN BREASTS MARINATED IN BASIL OIL WITH TOMATO-AND-RED-ONION SALAD

Steps:

• Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil. Let stand for 30 minutes. Preheat a grill or broiler. Grill or broil the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil.
• Arrange half of the tomato slices in the center of each of 4 plates. Top with half of the onion. Drizzle each one with 1/4 teaspoon of the oil and sprinkle with salt and pepper. Repeat the layers. Fan the chicken slices around the salad. Scatter the basil strips over the salad and chicken. Can be served cold or at room temperature.