I feel like I’ve started so many posts this summer with the sentence: “last week in our CSA we got…”, so my apologies if I seem repetitive. It’s just that joining a CSA and getting farm fresh organic produce each week has been an awesome culinary experience for me. I just keep trying new recipes! Last week we got lemon basil, and I had never even heard of lemon basil, let alone cooked with it. I decided to try using it with some chicken. I checked out a few recipes online, combined a couple of my favorites based on what we had on hand and this is what I came up with:
Lemon Basil Chicken ::
Heat a frying pan over medium-high heat. Place chicken on hot pan and cook for 10-12 minutes until done (no longer pink in the center). Turn the chicken often while cooking. Cook noodles as directed. After chicken is thoroughly cooked chop it into bite sized pieces and serve over noodles with freshly grated Parmesan. Enjoy!
**I have also mixed up this marinade and frozen it so we had “fresh” herbs in the winter months.
- 4 boneless, skinless chicken breasts, washed and trimmed
- 3 Tbs. fresh lemon basil chopped (or regular basil if you don't have lemon on hand)
- ¼ cup lemon juice
- 1 Tbs. olive oil
- 3-4 heaping spoonfuls of minced garlic
- Noodles
- Place the chicken between wax paper and pound with a mallet to flatten a bit.
- Combine the remaining ingredients and mix well to make the marinade.
- Put chicken & marinade in a Ziploc bag and refrigerate for at least one hour (I usually let it sit all afternoon).
- Heat a frying pan over medium-high heat. Place chicken on hot pan and cook for 10-12 minutes until done (no longer pink in the center). Turn the chicken often while cooking. Cook noodles as directed. After chicken is thoroughly cooked chop it into bite sized pieces and serve over noodles with freshly grated Parmesan. Enjoy!
