CHICKEN BASIL RECIPES

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STUFFED TOMATO BASIL CHICKEN RECIPE | ALLRECIPES



Stuffed Tomato Basil Chicken Recipe | Allrecipes image

This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.

Provided by Jodi Hanlon

Categories     Chicken Breasts

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

4 (6 ounce) boneless, skinless chicken breasts
½ (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
¼ cup freshly grated Parmesan

Steps:

  • Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
  • Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

Nutrition Facts : Calories 720.6 calories, CarbohydrateContent 7 g, CholesterolContent 179.9 mg, FatContent 49 g, FiberContent 0.6 g, ProteinContent 58.7 g, SaturatedFatContent 18.9 g, SodiumContent 1850.1 mg, SugarContent 5.2 g

CHICKEN SALAD | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken Salad | Chicken Recipes | Jamie Oliver Recipes image

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad

Total Time 55 minutes

Yield 4

Number Of Ingredients 11

1.3 kg higher-welfare chicken
a few black peppercorns
a few bay leaves
2 teaspoons ground cumin seeds
1 handful of almonds
2 tablespoons fat-free natural yoghurt
3 tablespoons low-fat mayonnaise made with free-range eggs
2 lemons juice and zest of
1 cucumber peeled and diced
1 small bunch of fresh basil leaves picked and torn
4 big handfuls of mixed salad leaves

Steps:

    1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
    2. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

Nutrition Facts : Calories 553 calories, FatContent 38.1 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 44.6 g protein, CarbohydrateContent 5.8 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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CHICKEN SALAD | CHICKEN RECIPES | JAMIE OLIVER RECIPES
The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad
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    1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
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