Imagine sitting out on the front porch, listening to the cardinals singing, and watching the flag wave gently in the breeze. The weather is just at that perfect temperature where you are neither hot nor cold. Before you on the table is a mason jar of iced tea sweating slightly in the warm air. You are served Lemon-Basil Chicken straight off the grill, with packets of grilled vegetables, seasoned to perfection with butter, salt, garlic and lemon pepper. On the table is a large bowl of spinach salad, fresh picked from the garden, with luscious strawberries and crunchy candied almonds, smothered in a tangy sweet creamy poppy seed dressing. Right beside it is a plate of fresh yeast rolls, still steaming from the oven.
That, my friends, was our perfect meal tonight. And now, I want to announce the opening of my restaurant. Just kidding. :D But I do want to share this wonderful recipe with you. This is the perfect spring/summer meal. I can't wait to have company so I can serve it to them and listen to the oohs and aahs!
Just another note before I give you the recipe...This is my new favorite basil plant. It is called Spicy Globe Basil, and it is wonderful! It is a compact plant, so it would be great for containers. You could probably even grow this on your windowsill. The leaves are tiny, so in some recipes like this chicken, you don't even have to cut them up! This plant is definitely going to be my go-to basil for cooking!
And now, here is the recipe for Lemon-Basil Chicken. This recipe is for 3 chicken breasts, but it could easily be doubled. I like to use aluminum foil when grilling chicken to keep the meat from drying out or getting too charred.
Grilled Lemon-Basil Chicken
1 tablespoon firmly packed basil, chopped
1 tablespoon olive oil
1/8 cup lemon juice
1 teaspoon grated lemon peel
1 tablespoon white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 boneless skinless chicken breasts
In a medium bowl, combine the first 8 ingredients. Add chicken breasts, turning to coat all sides, and marinate in the refrigerator for 4 hours or longer. When ready to grill, cut 3 sheets of aluminum foil, about 15 inches long. Place each chicken breast in the middle of a sheet of foil, and fold the foil around the chicken to seal. Grill over medium heat for 5 minutes per side. Remove the foil and grill for 2 1/2 minutes per side. Serve hot!
This recipe was added to Seasonal Sundays at the Real Sustenance Blog. Check out the other great recipes! http://realsustenance.com/seasonal-sunday-04-03-11/
This recipe was added to the Old Fashioned Recipe Exchange at Little House on the Prairie Living.
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