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Basil Chicken Garlic

Garlic Pepper Crusted Chicken Breast with basil Purée

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Garlic Pepper Crusted Chicken Breast with basil Purée

Kemal | Jun 29, 2012 03:25 AM

2 Chicken Breasts
Enough olive oil to coat breasts ( 4 tbsp maybe)
Garlic Pepper
Salt
Cayenne (optional but makes it a bit more colorful)
Pureed basil( using pestle and mortar or just store bought ) if not pesto is fine
A few springs of fresh thyme ( lemon thyme is preferred)
A decent pan
Mature Cheddar ( grated )
Cherry tomatoes on the vine ( optional)

Make a cut in the middle of the breasts so that there is enough space to put ingredients, it should not be very deep as you want it to be relatively discrete so it comes as a surprise. Once you make the cut add the puree and some salt inside with some cheese and a few springs of thyme. Place the breast in a plate and coat with olive oil and add the garlic pepper and salt. Rub this thoroughly on the breast so it has more flavor and the seasoning is even. Whilst all this is happening heat a pan on medium-high heat and pre heat the oven to 190-200 celsius. After the pan is hot add the breasts and color each side, be gentle while turning as in to keep the ingredients inside. Place the breasts on a baking tray that has been preheated in the oven and cook in the oven until done. Make sure you pour some of the extra juice in the pan on the breasts, that juice is golden. The end result after approximately 8 minutes in the oven should be a very moist, delicious chicken. In the last 3 minutes add some cheese on the breast to make it even more delicious. If you want to roast some cherry tomatoes in the oven at the same time.

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