Monday, June 20, 2011

Basil overload

The CSA (Community Supported Agriculture) season is in full swing. With that, we have basil coming out of our ears in the KG/EH Casa.

Here are the results of my "must use as much basil as possible" brainstorming:

Sun dried tomato, basil and mozzarella stuffed chicken breasts
w/cucumber salad and whole wheat couscous

I made this recipe up so the measurements are all estimates.

2 large chicken breasts cut in half
8 large sun dried tomato pieces
8 large basil leaves
1/2 cup shredded mozzarella cheese
1 egg
1/4 cup panko bread crumbs

Cut chicken breasts in half and pound to thin out for easier rolling if needed. Layer basil, sun dried tomatoes and 2 tablespoons of mozzarella on top of each chicken breast. Roll into logs and fasten toothpicks to hold together. Whisk egg in one bowl and spread panko in another. Dip each chicken breast in egg wash and roll in panko. Put on tin foil lined, greased cookie sheet. Spray tops of chicken breasts with Pam. Bake at 350 degrees for 30 minutes or until chicken is cooked through and are golden brown.

Tomato, Mozzarella and Basil Caprese Salad

1 large tomato
1 ounce fresh mozzarella cheese
8 basil leaves
1 teaspoon extra virgin olive oil
2 teaspoons balsamic vinegar
Salt and Pepper to taste

Chop basil, set aside. Slice tomato and mozzarella. Layer tomato, basil and mozzarella. Salt and pepper to taste. Drizzle with olive oil and vinegar.

I also have plans for my favorite basil pesto sauce and a basil vinaigrette, but those will have to wait until I return from Colorado.

Until then, tell me what is your favorite basil recipe?


Tasha @ LettuceMakesMeFat said...

Its not very original but when I have a ton of basil I have to make homemade pesto. Have to! And not in a blender or food processor...with a mortar and pestle. I just made some today with pistachios instead of pine nuts. It rocked!! And it was skinny pesto...only a tablespoon of EVOO. It was delicious.

Miss Lynn said...

I just made a completely awesome Basil-Cilantro Vinaigrette yesterday! Delish!

3 cloves garlic
3.5 oz Parm cheese
.25 cup packed parsley
.75 cup packed cilantro
1 cup packed basil
1 tsp sugar
1 tsp salt
1/4 cup olive oil
3 Tbsp red wine vinegar
1 Tbsp balsamic vinegar

yields 1 cup - 16 Tbsp

Heather said...

I make my own pesto too. Fresh lemon juice, italian parsley, whole wheat bread crumbs, garlic, a teensy bit of olive oil, and lots and lots of basil. Shane's favorite is having it over pasta with grilled chicken breast and a little parmesan cheese.

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