Best Basil Cream Chicken Recipes

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CHICKEN IN TOMATO-BASIL CREAM SAUCE



Chicken in Tomato-Basil Cream Sauce image

This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. -Rachel Kowasic, Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

Nutrition Facts : Calories 417 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN IN BASIL CREAM



Chicken In Basil Cream image

This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.

Provided by Emily Daggett

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup milk
¼ cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
⅛ teaspoon ground black pepper

Steps:

  • Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
  • Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
  • Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Nutrition Facts : Calories 496 calories, Carbohydrate 9.2 g, Cholesterol 182.9 mg, Fat 35.7 g, Fiber 0.9 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 373.3 mg, Sugar 2.1 g

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM



Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream image

You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)

Provided by Grimms Restaurant T

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto sauce
2 tablespoons lemon juice
1 1/2 garlic cloves, chopped
fresh ground black pepper
1/8 cup olive oil
1/2 cup fresh basil, with stems removed
1 garlic clove
1/4 cup pine nuts, toasted
1/8 teaspoon ground black pepper
1/2 cup freshly grated parmesan cheese
1/8 cup olive oil
1/4 cup chopped shallot
2 tablespoons butter
1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
1 1/2 cups heavy cream
1/4 cup shredded fresh basil
1/8 cup sun-dried tomato packed in oil, drained
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with equal amount of water

Steps:

  • For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
  • Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
  • Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
  • While breasts are cooking make basil cream.
  • Sauté shallots in butter. Add wine and bring to a boil.
  • Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
  • Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
  • Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
  • Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
  • **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.

CHICKEN IN BASIL CREAM



Chicken in Basil Cream image

When I first read this recipe, I thought it looked difficult. But because I had all the ingredients readily at hand, I gave it a try. Am I glad I did! Not only it is simple to prepare, it tastes. -Judy Baker Craig, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup whole milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper

Steps:

  • Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm., Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.

Nutrition Facts : Calories 493 calories, Fat 37g fat (22g saturated fat), Cholesterol 177mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

BASIL CREAM CHICKEN



Basil Cream Chicken image

This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor.

Provided by JANETFORAUBURN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 10

¼ cup milk
¼ cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
⅛ teaspoon ground black pepper

Steps:

  • Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
  • Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

Nutrition Facts : Calories 493.5 calories, Carbohydrate 9.3 g, Cholesterol 181.1 mg, Fat 35.8 g, Fiber 0.9 g, Protein 33.3 g, SaturatedFat 21.6 g, Sodium 515.9 mg, Sugar 2.2 g

CHICKEN WITH BASIL CREAM SAUCE



Chicken with Basil Cream Sauce image

This is a recipe I found in an advertisement and jotted some additions to before making. I like to serve it with a pilaf and green beans almondine.

Provided by Michelle S.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup milk
1/4 cup dry breadcrumbs
1/4 teaspoon garlic powder
4 boneless skinless chicken breasts
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1 cup heavy cream
1 (4 ounce) jar diced pimentos, drained
1/2 cup freshly grated parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper
1 dash salt
1 teaspoon cornstarch

Steps:

  • Preheat oven to 350 degrees.
  • Place milk in a shallow bowl.
  • Place the bread crumbs and garlic powder in another shallow bowl.
  • Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
  • Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
  • Brown the chicken over medium heat in the butter and olive oil mixture.
  • Keep chicken warm in preheated oven.
  • Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
  • Stir in cream and pimentos, boil and stir for 1 minute.
  • Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
  • Cook until heated through.
  • Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
  • Place chicken on platter, and pour sauce over chicken before serving.

BASIL CREAM CHICKEN



Basil Cream Chicken image

This is the easiest and one of the most impressive chicken dishes I make. Serve with grated parmesan at the table.

Provided by MizzNezz

Categories     Chicken Breast

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

hot cooked and drained fettuccine
1 lb boneless skinless chicken breast, cubed
1 cup minced onion
3/4 lb fresh mushrooms, sliced
2 tablespoons oil
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 tablespoon chicken bouillon
1 cup whipping cream
2 tablespoons minced fresh basil
1/4 teaspoon pepper

Steps:

  • Saute chicken, onions, and mushrooms in oil for 4 minutes.
  • In lg saucepan, melt butter; stir in flour until smooth.
  • Add chicken broth, boullion and cream.
  • Stir in basil and pepper.
  • Bring to a boil; cook and stir for 2 minutes.
  • Combine with the chicken mixture.
  • Serve over fettuccini.

Nutrition Facts : Calories 547.6, Fat 41.5, SaturatedFat 21, Cholesterol 177.1, Sodium 624.8, Carbohydrate 13.3, Fiber 1.8, Sugar 3.8, Protein 31.6

BASIL CREAM CHICKEN



Basil Cream Chicken image

My family likes basil, and this dish is our favorite. The basil flavor complements the rich, creamy sauce.-Billie Vaughan, Slinger, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cubed
1-1/3 cups finely chopped green onions
1 pound fresh mushrooms, sliced
2 tablespoons canola oil
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy whipping cream
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon white pepper
Hot cooked fettuccine

Steps:

  • In a skillet, saute the chicken, onions and mushrooms in oil until the chicken is no longer pink. , Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine.

Nutrition Facts :

CHICKEN IN BASIL LEMON CREAM



Chicken in Basil Lemon Cream image

Don't let the instructions scare you off this marvelous recipe. They are just very detailed and thus simple to follow. This can even be made ahead and frozen*. Source: United States Personal Chef Association Hands on Training.

Provided by Annacia

Categories     Chicken Breast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 15

4 (6 ounce) boneless chicken, skinless, breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons oil
1 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1 lemon, zested
4 teaspoons fresh lemon juice
2 tablespoons fresh basil, chopped
2 tablespoons white wine
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup heavy cream

Steps:

  • Rinse the chicken with cold water and dry on paper towels, trim off any excess fat and tough tissue.
  • Pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper, shaking off excess flour.
  • Cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.
  • Place the breasts aside on a plate and cover while making sauce.
  • Heat the chicken stock in a microwave, approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat, careful not to burn butter.
  • Add the flour and stir into a paste to create a roux, continue to cook the roux over medium heat until it becomes a blonde roux, approximately two-four minutes.
  • Remove the roux from the heat. add the heated chicken stock to all roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition.
  • When all of the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a veloute, while still on medium heat, add the lemon juice, lemon zest, basil, white wine, salt and sugar to the veloute.
  • Stir and cook for two minutes, then slowly add the cream. At this point, add additional stock or reduce the sauce to the desired thickness and adjust the seasonings to your personal taste.
  • Remove the sauce from the heat and pour over the chicken breasts.
  • *NOTE: This dish freezes nicely. If you are making ahead, cook sauce, pour 1/2 cup or more over each chicken breast, covering the chicken completely. Store in a refrigerator or freezer. To reheat (if frozen, thaw in the refrigerator the night before the day of consumption) heat in microwave using 70% power for approximately 3 minutes or until hot throughout.

Nutrition Facts : Calories 667, Fat 50.6, SaturatedFat 17.6, Cholesterol 176, Sodium 748.1, Carbohydrate 14.2, Fiber 0.8, Sugar 1.5, Protein 36.4

GEMELLI WITH CHICKEN AND VEGETABLES IN TOMATO-BASIL CREAM SAUCE



Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce image

Make and share this Gemelli With Chicken and Vegetables in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by Cooking Creation

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb chicken breast, boneless and skinless cut bite-size
2 tablespoons olive oil
1/4 cup onion, julienne cut
1/4 cup carrot, julienne cut
1/4 cup red bell pepper, julienne cut
1 garlic clove, minced
1 1/2 cups heavy cream
1 cup tomatoes, diced
1 tablespoon tomato paste
1/4 cup parmesan cheese, grated
2 tablespoons fresh basil, chopped
1/2 teaspoon sugar
1 pinch cayenne (to taste)
salt, to taste
pepper, to taste
8 ounces gemelli pasta, cooked and drained

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
  • Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
  • Once chicken is cooked through, stir in the Gemelli pasta.
  • Serve and enjoy!

CHICKEN WITH TOMATO BASIL CREAM SAUCE



Chicken With Tomato Basil Cream Sauce image

An easy skillet recipe turned into a scrumptious chicken and pasta dinner Top off with garlic bread on the side and dinner is served.

Provided by daisygrl64

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 garlic cloves, chopped
1 cup onion, chopped
1 teaspoon dried Italian seasoning
3 plum tomatoes, chopped
1/4 cup white wine or 1/4 cup chicken broth
1 (15 ounce) jar alfredo sauce
1/4 cup fresh basil, chopped (for garnish)
salt and black pepper

Steps:

  • season chicken with salt and black pepper.
  • in a large nonstick skillet over medium high heat, add olive oil.
  • brown chicken breasts on both sides for 5 minutes.
  • remove chicken from skillet, keep warm.
  • to the same skillet add onions, garlic and Italian seasoning, stir until translucent.
  • add tomatoes and cook, until tomatoes are tender.
  • add wine or broth.
  • stir in the Alfredo sauce.
  • return chicken to skillet.
  • cover and simmer until chicken is no longer pink.
  • when ready to serve sprinkle with fresh basil.
  • serve with angel hair pasta.

Nutrition Facts : Calories 233.5, Fat 10, SaturatedFat 1.6, Cholesterol 75.5, Sodium 142, Carbohydrate 6.5, Fiber 1.3, Sugar 3.1, Protein 26.1

CHICKEN BREASTS WITH TOMATO BASIL CREAM



Chicken Breasts With Tomato Basil Cream image

Make and share this Chicken Breasts With Tomato Basil Cream recipe from Food.com.

Provided by wanbchef

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 teaspoons chopped garlic
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
4 boneless skinless chicken breasts
1 cup coarsely chopped tomatoes, eg.red yellow and or 1 cup orange tomatoes
1/4 cup coarsely chopped basil leaves
1/2 cup whipping cream

Steps:

  • In 10-inch skillet melt butter until sizzling; stir in garlic, salt and pepper. Add chicken breasts. Cook over medium-high heat, turning once, until golden brown (8 to 12 minutes).
  • Add tomatoes, 1/4 cup basil and whipping cream. Continue cooking, stirring occasionally, until sauce is heated through (4 to 5 minutes).
  • Serve with pasta and garnish with basil leaves, if desired.
  • Makes 4 servings.

Nutrition Facts : Calories 295.3, Fat 18.4, SaturatedFat 10.9, Cholesterol 124.5, Sodium 277, Carbohydrate 3.4, Fiber 0.8, Sugar 1.2, Protein 28.6

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE



Cavatappi With Basil and Chicken Cream Sauce image

This is based off a red pepper cream sauce recipe, sans red pepper flakes. After I make that again (I haven't made it in awhile) I'll post it in its entirety. Actually, believe it or not, being the gourmand I am, I was craving the basil cream sauce from none other than Pizza Port at Disneyland. I will say, their basil cream sauce with cavatappi is fantastic! Truly so. Anyway, this recipe still needs some tweaking, but, as is, it's pretty good and will satisfy me tonight.

Provided by AGabbyChef

Categories     Cheese

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter (or butter substitute)
1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
1 cup milk
1 teaspoon salt (plus more to taste)
1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
1/4 teaspoon fresh ground black pepper (to taste)
2 -4 tablespoons freshly chopped basil
1 dash garlic powder
1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
1 1/2 cups dried cavatappi pasta

Steps:

  • If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
  • Melt the butter.
  • Add flour and cook to make light roux.
  • Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
  • Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

Nutrition Facts : Calories 520.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 62, Sodium 1647.1, Carbohydrate 58.4, Fiber 2.4, Sugar 1.2, Protein 20.7

CUMIN-CRUSTED CHICKEN CHEDDAR QUESADILLAS W/ BASIL SOUR CREAM



Cumin-Crusted Chicken Cheddar Quesadillas W/ Basil Sour Cream image

Recipe courtesy of Chef Jack McDavid, Jack's Firehouse, Philadelphia, on behalf of the American Dairy Association

Provided by Lavender Lynn

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne pepper
4 chicken breasts, skinless, boneless (about 1 1/2 pounds)
2 tablespoons unsalted butter
2 portabello mushroom caps, cleaned and thinly sliced
1 small red onion, thinly sliced, salt and pepper, to taste
1 cup basil leaves, loosely packed
2 garlic cloves
salt and pepper, to taste
2 cups sour cream
6 (12 inch) flour tortillas
3/4 lb cheddar cheese, grated

Steps:

  • For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.
  • For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
  • For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.
  • To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.
  • Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.

CHICKEN WITH BASIL CREAM SAUCE-SLOW COOKER



Chicken With Basil Cream Sauce-Slow Cooker image

This is a recipe from Arlene Burnett, Pittsburgh Post-Gazette. I changed it to use jarred pesto sauce because I am really lazy, but will include the Pesto Sauce recipe. I doubled the recipe and cooke it for 4-6 hours on low.

Provided by mandabears

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 chicken breast halves, skinless, boneless, trimmed of fat
salt & freshly ground black pepper
1 cup jarred alfredo sauce
3 -4 tablespoons pesto sauce
1 garlic clove, small, minced
2 tablespoons pne nuts
1 cup basil leaves, firmly packed
1 tablespoon parmesan cheese, grated
1/3 cup olive oil

Steps:

  • Spray the inside of the slow cooker with cooking spray.
  • Arrange the chicken breasts in the slow cooker.
  • Sprinkle with salt and pepper.
  • In a small bowl combine the Alfredo sauce and the pesto sauce.
  • Stir to combine then pour over the chicken.
  • Cover and cook on low for 4-6 hours.
  • Cook until chicken is cooked and tender.
  • Pesto:.
  • Combine the garlic and pine nuts in a small food processor and until finely chopped.
  • Add basil and parmesan cheese and process until it becomes a coarse paste.
  • With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
  • Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
  • Per Arlene:.
  • She added 1/4-1/2 cup of Alfredo sauce.
  • She cooked linguine, add the extra sauce and tossed.
  • Then placed the chicken on a platter, placed the chicken on top with the additional sauce.

Nutrition Facts : Calories 257.2, Fat 23.9, SaturatedFat 4, Cholesterol 24.3, Sodium 70.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.3, Protein 9.5

BREAST OF CHICKEN WITH TARRAGON AND BASIL CREAM (STON EASTON PARK)



Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park) image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 chicken breasts, skinned and boned
1/2 cup dry white wine
1/2 cup chicken stock
2 bay leaves
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh tarragon
1/2 cup heavy cream
Salt and white pepper to taste
Chopped parsley for decoration
1 small chopped tomato for garnish

Steps:

  • Place chicken breasts in saute pan and cover with white wine, chicken stock and bay leaves. Cover and bring to boil. Turn chicken over and simmer about 8 to 10 miutes, until they are slightly undercooked. Remove.
  • Add basil and tarragon and bring mixture to boil, cooking until it is reduced by half. Add cream and bring to boil.
  • Return chicken to pot and cook slowly, reducing sauce until it is thick enough to coat chicken. Remove chicken breasts to plates and decorate with parsley and chopped tomato.
  • Correct seasoning in sauce and pour over chicken.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 611 milligrams, Sugar 2 grams, TransFat 0 grams

CHILLI CHICKEN WITH BASIL COCONUT CREAM



Chilli Chicken With Basil Coconut Cream image

Here is a quick and easy Thai dish that is very good without to much preparation time. I usually make this as one of the dishes I make when I do a Thai night, of course with the ingredients cut way back, as I make this with two or three other dishes to accompany it. I think I have gotten close to what would be the right amount for 4 people as one main dish.

Provided by The Flying Chef

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons peanut oil
4 (800 -900 g) chicken breasts, sliced thickly
1 onion, finely chopped
2 garlic cloves, crushed
3 Thai red chili peppers, finely chopped (I add about half the seeds to chicken mixture my family does not like spicy food although I do, This)
1 1/2 tablespoons fish sauce (sounds like a lot I know, I usually use only 1-2Teaspoons in most recipes but trust me this works he)
1/2 teaspoon chili powder
1 1/2 teaspoons sugar
300 ml coconut cream (I use kara brand I really like this one as it is way more creamier than other brands.)
100 ml coconut milk (this is only extra if serving over jasmine rice. I don't think there will be enough liquid with just)
1 cup fresh basil, finely shredded
1 tablespoon fresh coriander, finely chopped

Steps:

  • Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
  • Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
  • Add basil and coriander toss until hot, serve immediately.
  • To serve: Serve over jasmine rice garnish with coriander leaf.

CHICKEN AND BASIL-PEPPER CREAM SAUCE



Chicken and Basil-Pepper Cream Sauce image

I got this recipe long ago from another site and DH and I have made this many times over the years. It has a really nice creamy flavor.

Provided by Dr. Jenny

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

10 ounces shaped pasta (radiatore or rotini)
3/4 lb boneless skinless chicken breast, cut into 1/2 inch chunks
3/4 cup reduced-sodium chicken broth, defatted
3/4 teaspoon salt
1/4 cup grated parmesan cheese
8 ounces roasted red peppers, drained
3/4 cup evaporated skim milk
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup packed fresh basil leaf
1 teaspoon cornstarch

Steps:

  • In a large pot of boiling water, cook pasta until just tender. Drain well.
  • Meanwhile, in a large nonstick skillet, heat 2 tsp of oil until hot, but not smoking over medium heat. Add the chicken and cook, stirring until browned, about 5 minutes.
  • With a slotted spoon, transfer chicken to a plate.
  • Add the remaining 1 tsp oil to the skillet. Add the roasted peppers and garlic, and cook, stirring, until the garlic is fragrant, about 1 minute.
  • Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.
  • Reduce to a simmer and cook until slightly thickened, about 3 minutes.
  • Transfer the mixture to a food processor and process to a smooth puree.
  • In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.
  • Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.
  • Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.
  • Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.

Nutrition Facts : Calories 477.6, Fat 9, SaturatedFat 2.4, Cholesterol 61.9, Sodium 1480, Carbohydrate 62.7, Fiber 3.1, Sugar 7.5, Protein 34.9

CHICKEN IN BASIL CREAM SAUCE



Chicken in Basil Cream Sauce image

This tastes like a dish you could get at an Italian-American restaurant, but is super easy to make. Kids love it too! You can use nearly any kind of pasta. Pairs well with a vinaigrette salad.

Provided by David Harris

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces penne pasta, cooked according to directions
3 -4 chicken breasts, optionally cut into strips
1 tablespoon olive oil
1/2 cup breadcrumbs
1 cup chicken broth
2 cups heavy cream
1/4 cup fresh basil, chopped
1 tablespoon butter
1 garlic clove, minced
3 roma tomatoes, chopped
6 ounces parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Heat olive oil in frying pan on medium heat.
  • Coat chicken in breadcrumbs, optionally with a milk or egg wash first.
  • Cook chicken approximately 4-5 minutes on each side, until done. Slice a bit of chicken to ensure doneness.
  • Remove chicken from pan, leaving behind any drippings and grease.
  • Deglaze pan with chicken broth.
  • Add heavy cream, basil,garlic, butter, tomatoes, and half the parmesan cheese.
  • Simmer, stirring often to prevent any burning and to incorporate chicken drippings.
  • Add remaining parmesan cheese as desired. Salt and pepper to taste.
  • When cream sauce has thickened, turn heat to low. A small amount of flour or corn starch can be used to thicken it faster if needed.
  • Serve chicken on top of pasta, covered in the cream sauce. Garnish with parsley and parmesan.

Nutrition Facts : Calories 1113.2, Fat 74.9, SaturatedFat 40.4, Cholesterol 277.8, Sodium 1080.2, Carbohydrate 62.3, Fiber 7.5, Sugar 2.8, Protein 49.4

CHICKEN IN BASIL CREAM



CHICKEN IN BASIL CREAM image

Categories     Chicken     Sauté     Dinner

Yield 4

Number Of Ingredients 10

4 boneless chicken breasts
1/4 cup milk
1 cup heavy cream
1/4 cup dried bread crumbs
1 4-oz jar sliced pimento, drained
4 TBS butter
1/4 cup chicken broth/wine
1/2 cup grated parmesan
1/4 cup chopped fresh basil
1/8 tsp pepper

Steps:

  • Place milk and bread crubms in separate shallow bowls. In skillet, heat butter to med heat. Dip chicken in milk, then coat with crumbs. Cook in butter on both sides until juices run clear (about 10 minutes). Remove and keep warm. Add broth/wine to skillet. Bring to a boil over med heat and stir to loosen browned bits from pan. Stir in cream and pimentos. Boil for one minute and reduce heat. Add parmesan, basil and pepper. Stir sauce until heated through. Pour over chicken and serve.

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