Basil “Bruschetta” Chicken
Awhile back, I started growing a few of my own herbs for recipes. And out of cilantro, basil, and rosemary, the basil has grown incredibly fast. So fast, that I can’t use it in enough recipes at the rate that it grows.
I’ve used a bunch to make basil pesto, made Caprese Salad, and topped our flatbread pizzas with it. But it was time to come up with a new way to use it up. I’m always looking for different ways to cook chicken, since it can get so boring, so when I stumbled across a creamy basil chicken recipe on pinterest, I knew I had to try something like it.
Basil-has anti-inflammatory and anti-bacterial properties, excellent source of vitamin A and beta-carotene.
Chicken-excellent source of protein, contains Vitamin B6 for energy and cardiovascular health, high in niacin, which protects against age related cognitive decline.
Not only is basil amazingly flavorful, but its also exceptionally high in antioxidants and antibacterial capabilities.
Try this dish! The sauce is super creamy, and the basil gives this chicken so much fresh flavor! You HAVE to give this chicken recipe a try! Sooo good. Yum!
Basil “Bruschetta” Chicken
1 pound chicken
3 tbsp butter
salt and pepper
1/2 cup Chicken broth
1 cup Heavy cream
1/4 cup Basil; fresh, minced
1/2 cup diced tomatoes
1/2 cup Parmesan; grated
Heat skillet over medium high heat, with half of the butter. Season chicken breasts with garlic, salt and pepper. Add chicken to skillet and let cook 5 minutes, add remaining butter flip chicken and cook another 5 minute till chicken is cooked completely through. Remove from skillet and set aside. Add broth to skillet and bring to a boil, scraping the pan to release any bits stuck to the pan. Stir in the cream, and tomatoes, continue to cook and stir for 1 minute. Reduce the heat and add in parmesan cheese, and basil. Cook and stir until heated through. Add chicken back into the pan, spooning sauce over the top until coated. Serve and enjoy!
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...