This chicken was amazing! I wish I could remember the words Aubrey was using to describe it, but I do remember him saying that it was very tender and the perfect summer dish. I think the citrus and the basil really work well together, and the toasted almonds give another dimension with texture.
Ingredients:
1 1/2 cups orange juice
1/2 cup lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh basil leaves
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 (6-ounce) boneless skinless chicken breasts
1 teaspoon salt
1/4 cup (1/2 stick) butter (I used less)
1/4 cup slivered almonds
Directions:
Combine the orange juice, lemon juice, 1/4 cup of the olive oil, the basil and honey in a blender and process until smooth. Pour the orange juice mixture into a large sealable plastic bag and add 1 teaspoon salt, the nutmeg and chicken. Seal tightly and turn to coat. Marinate in the refrigerator for 1 hour, turning at least once.
Preheat the oven to 400-degrees. Drain the chicken, reserving the marinade. Sprinkle the chicken with 1 teaspoon salt. Heat the remaining olive oil in a large skillet over medium-high heat and add the chicken. Saute for 4 minutes per side or until brown. Arrange the chicken in a lightly greased 7x11-inch baking dish and drizzle with the reserved marinade. Bake, covered with foil, for 30 minutes or until the chicken is cooked through.
Melt the butter in a small skillet over medium-high heat and add the almonds. Cook for 3 to 4 minutes or until toasted, stirring frequently. Remove from the heat and spoon 1 tablespoon of the almond mixture over each chicken breast.
Source: Tables of Content- The Junior League of Birmingham, Alabama
1 1/2 cups orange juice
1/2 cup lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh basil leaves
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 (6-ounce) boneless skinless chicken breasts
1 teaspoon salt
1/4 cup (1/2 stick) butter (I used less)
1/4 cup slivered almonds
Directions:
Combine the orange juice, lemon juice, 1/4 cup of the olive oil, the basil and honey in a blender and process until smooth. Pour the orange juice mixture into a large sealable plastic bag and add 1 teaspoon salt, the nutmeg and chicken. Seal tightly and turn to coat. Marinate in the refrigerator for 1 hour, turning at least once.
Preheat the oven to 400-degrees. Drain the chicken, reserving the marinade. Sprinkle the chicken with 1 teaspoon salt. Heat the remaining olive oil in a large skillet over medium-high heat and add the chicken. Saute for 4 minutes per side or until brown. Arrange the chicken in a lightly greased 7x11-inch baking dish and drizzle with the reserved marinade. Bake, covered with foil, for 30 minutes or until the chicken is cooked through.
Melt the butter in a small skillet over medium-high heat and add the almonds. Cook for 3 to 4 minutes or until toasted, stirring frequently. Remove from the heat and spoon 1 tablespoon of the almond mixture over each chicken breast.
Source: Tables of Content- The Junior League of Birmingham, Alabama
1 comment:
I've never combined basil with a fruity taste, but this looks delicious! May have to do this the next time I have some chicken to cook....Illu.
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