If you've been reading my blog since last summer, you probably remember the Tales of Buster (seen here, here, and here). :)
However, like I mentioned in this recent post about gardening, Buster didn't survive his first winter. While it was discouraging to lose him, I didn't let that stop me from buying another basil plant at Trader Joe's this weekend. If you ask me, a summer without basil is like a winter without snow. Basil and summer are just meant to be!
I am looking forward to using basil in several of my summer recipes, so I hope everyone will welcome Buster 2 with open arms mouths! I was so excited to have fresh basil that I already used it as garnish for our Sunday Dinner of Chicken Parmesan. It was D-licious!
Chicken Parmesan
Inspired by Cook This, Not That: Kitchen Survival Guide
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
4 boneless, skinless chicken breasts (4-6 oz. each)
1/2 tsp. salt
1/2 tsp. black pepper
2 egg whites, lightly beaten
3 Tbsp. flour
1 cup bread crumbs, preferable panko
2 Tbsp grated parmesan
1/2 Tbsp. dried Italian seasoning
1 Tbsp. olive oil
2 cups tomato sauce, divided into 1 cup portions
1/2 package spaghetti noodles
4 oz. shredded part-skim mozzarella
fresh basil leaves (optional)
1. Preheat the oven to 400 degrees. Cover the chicken breasts with parchment paper or plastic wrap and, using a meat mallet or a heavy-bottomed pan, pound the chicken until it is uniformly 1/4" thick. Season with the salt and pepper. Sprinkle the flour on the chicken, and coat both sides.
2. Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning in a pie pan.
3. Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken. Drizzle 1/2 Tbsp. olive oil in a large baking dish, place chicken in the baking dish, and drizzle remaining olive oil over the top.
4. Bake the chicken breasts in the preheated oven until the crust is golden and the meat is firm, flipping halfway through, about 20 minutes total. Meanwhile, prepare the spaghetti by boiling water, cooking until al dente, and adding 1 cup of tomato sauce.
5. Spoon the remaining tomato sauce over the chicken pieces, then top with the cheese and place underneath the broiler for 2 to 3 minutes or until the cheese is fully melted and bubbling. Serve with a side of spaghetti, and garnish with basil (if using).
Inspired by Cook This, Not That: Kitchen Survival Guide
Servings: 4Prep Time: 15 minutes
Cook Time: 20 minutes
4 boneless, skinless chicken breasts (4-6 oz. each)
1/2 tsp. salt
1/2 tsp. black pepper
2 egg whites, lightly beaten
3 Tbsp. flour
1 cup bread crumbs, preferable panko
2 Tbsp grated parmesan
1/2 Tbsp. dried Italian seasoning
1 Tbsp. olive oil
2 cups tomato sauce, divided into 1 cup portions
1/2 package spaghetti noodles
4 oz. shredded part-skim mozzarella
fresh basil leaves (optional)
1. Preheat the oven to 400 degrees. Cover the chicken breasts with parchment paper or plastic wrap and, using a meat mallet or a heavy-bottomed pan, pound the chicken until it is uniformly 1/4" thick. Season with the salt and pepper. Sprinkle the flour on the chicken, and coat both sides.
2. Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning in a pie pan.
3. Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken. Drizzle 1/2 Tbsp. olive oil in a large baking dish, place chicken in the baking dish, and drizzle remaining olive oil over the top.
4. Bake the chicken breasts in the preheated oven until the crust is golden and the meat is firm, flipping halfway through, about 20 minutes total. Meanwhile, prepare the spaghetti by boiling water, cooking until al dente, and adding 1 cup of tomato sauce.
5. Spoon the remaining tomato sauce over the chicken pieces, then top with the cheese and place underneath the broiler for 2 to 3 minutes or until the cheese is fully melted and bubbling. Serve with a side of spaghetti, and garnish with basil (if using).
want an awesome basil recipe??!?! http://www.canyoustayfordinner.com/2010/06/08/spicy-coconut-chicken-with-mango-basil-salsa/
ReplyDeletemade it on friday and LOOOOOOVED it.
Kelsey, this recipe sounds AMAZING!! I am obsessed with Thai food, especially coconut dishes, so we will be trying this one ASAP!
ReplyDelete