Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

GRILLED BASIL CHICKEN & BABY GREENS




Source of Recipe


Good Housekeeping Magazine, Submitted to forum by Mark


Recipe Introduction


Fragrant basil leaves turn everyday chicken breasts into something special. Slicing basil can be a breeze. Stack the leaves one on top of the other, then roll them up into a compact cylinder. Use a sharp knife to thinly slice the whole stack of leaves at once.



List of Ingredients




1 large bunch basil
4 medium chicken-breast halves
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 ripe medium tomatoes, chopped
1/4 cup olive oil
2 Tablespoons white wine vinegar
2 teaspoons freshly grated lemon peel
1/2 teaspoon Dijon mustard
4 ounces mixed baby greens (8 cups) or sliced romaine lettuce leaves
Lemon-peel slivers for garnish

Recipe



1. From bunch of basil, reserve 8 large leaves, and measure 1 cup loosely packed small leaves. Finely slice enough of the remaining leaves to equal 1/2 cup loosely packed. Cover and refrigerate small and sliced leaves.

2. Prepare grill. Place 2 reserved large basil leaves under skin of each chicken-breast half. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken, skin side up, on grill over medium heat. Grill chicken 25 minutes, or until juices run clear when thickest part of breast is pierced with tip of knife and skin is brown and crisp, turning chicken once.

3. Meanwhile, in small bowl, stir tomatoes, olive oil, vinegar, lemon peel, mustard, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper.

4. To serve, in large bowl, toss baby greens with small basil leaves. Stir sliced basil leaves into tomato mixture. Toss greens with 1/2 cup tomato mixture. Arrange greens on 4 dinner plates; top with chick breasts. Spoon remaining tomato mixture over breasts. Garnish with lemon-peel slivers.

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes