286 grilled breast with and basil Recipes

oil, lemon juice, white wine vinegar, grated lemon peel, garlic cloves, crushed, pepper, chopped fresh basil or 1 tbsp dried basil, whole boneless skinless chicken breasts, halved

red bell peppers, lemon, sour cream, chopped fresh basil leaves plus 2 cups large leaves, boneless turkey breast half

minced fresh basil, canola oil, lemon juice, white wine vinegar, grated lemon peel, garlic cloves, minced, salt, pepper, boneless skinless chicken breast halves (6 oz each)

boneless skinless chicken breast , cooked-i use the foreman grill (i use 4-6 breast tenders), greek mixed spice (optional) or seasoning salt, to toss with chicken and pasta (optional), linguine, cooked, parmesan cheese, shredded (to serve ), olive oil, ripe tomatoes, chopped (i ve used cherry and grape tomatoes too), garlic cloves, minced, sugar, salt, fresh ground pepper, fresh parsley, chopped, fresh basil, chopped, fresh lemon juice

grilled chicken breasts, boneless, skinless, chopped (optional), grape tomatoes, olive oil, dried basil or 1/2 cup chopped fresh basil, salt and pepper, penne pasta, uncooked, water or chicken broth, to cook pasta in, white wine, favorite italian dressing, not creamy (i used northern italian), black olives or 1/4 cup sliced

head garlic, cloves separated, fresh rosemary sprig, extra virgin olive oil, plus more for grill pan, scamorza cheese or 4 oz smoked mozzarella cheese, cut into 1/8-inch cubes, fresh ricotta cheese (1/2 cup), roasted red pepper, finely chopped (from a jar), fresh basil leaf, thinly sliced, boneless skinless chicken breast halves, coarse sea salt, fresh ground black pepper

lemon, romano cheese, shredded, basil leaves, minced, garlic cloves, minced, turkey breast, bone in, olive oil, lemon pepper , maybe more i just eyed it

minced garlic (about 1 clove), tomatoes, quartered, balsamic vinegar, fresh basil leaves, ground pepper, salt, skinned, boned chicken breast halves, vegetable cooking spray, tomatoes, halved

basil leaves, fresh basil (*fresh* basil only !), mayonnaise, garlic clove, minced, aged balsamic vinegar, kosher salt, black pepper, boneless skinless chicken breasts or 4 chicken thighs, boned and skinless, wide slices ciabatta, heirloom tomato , cut into 4 slices

grilled chicken breasts, no yolks wide noodles, grape tomatoes (organic are best), basil, red wine vinegar, olive oil, oregano, parmesan cheese

skinned and boned chicken breasts, basil vinaigrette, divided, fresh baby spinach, mangoes, peeled and sliced, red onion, halved and sliced, goat cheese, crumbled, fresh raspberries

boneless chicken breasts, basil, onion powder, sugar, salt, thyme, allspice, cayenne pepper, garlic, black pepper, olive oil (for coating chicken)

whole grilled chicken breasts sliced, penne pasta cooked until al dente, butter, whole lemons juiced, heavy cream, half-and-half, parmesan cheese or romano grated, salt and freshly ground pepper to taste, whole basil leaves chopped

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

ears corn, husks and silk removed, olive oil , plus, olive oil, table salt & fresh ground pepper, lemon juice, garlic cloves, minced, chopped fresh basil, dijon mustard, honey, boneless chicken breasts, trimmed, beef steak tomato, diced, table salt & fresh ground pepper

prosciutto slices, coarse-grained mustard, fresh basil leaves, freshly grated mozzarella, skinless boneless whole chicken breast, halved (about 1 lb)

prosciutto, coarse grain mustard, fresh basil leaves, mozzarella cheese (grated ), whole boneless skinless chicken breast, halved (about 1 lb)

grilled chicken breast, fresh mozzarella cheese (just use enough healthy yet even slices of it to cover the chicken breast), plum tomato (cut into slices, semi -thin), fresh basil leaves (2 chopped, 4 whole ), ciabatta (split in half to make sandwich bread), dijon mustard (optional), balsamic vinegar (optional), extra virgin olive oil (optional)