Thursday, July 21, 2011

How to cook Grilled Chicken Breast Recipe with Tomato Basil Butter Recipe, Amazing Flavor

How to cook Grilled Chicken Breast Recipe with Tomato Basil Butter Recipe, Amazing Flavor.

We eat a lot of chicken and turkey, so I am always looking for new ways to spruce up chicken breasts so at least we get new flavor.

This is an awesome, easy to make recipe that tastes great and is full of flavor! Plus, its nice and healthy.

Grilled Chicken Breast Recipe with Tomato Basil Butter Recipe
Nicole’s Weight Loss Recipes
Servings: 6
Calories: 221 • Fat: 14 g • Protein: 23 g • Carb: 2 g • Fiber: 1 g • Sugar: 1 g
(remember that most of the fat in this meal is from the butter, but its still healthier than eating the margarine. Use less if desired)

6 boneless skinless chicken breasts (about 1 3/4 lb)
1 tsp. garlic powder
1 tsp. pepper
1/2 c. butter, softened
1 tsp. dried basil leaves (if you want to use fresh – chop it and you need 1 Tbs.)
3 Tbs. tomato paste

You can grill these outside on your grill, but I usually just grill them on the stove in a pan.
These directions will be for stovetop.

In a very small bowl, mix the pepper and garlic powder. Spray your cooking pan with olive oil cooking spray.

Sprinkle the chicken breasts with the garlic/pepper mixture.

Place the chicken in the pan. Cover pan and cook over medium heat for about 20 to 25 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.

The original recipe for this called for 15 minutes, but everytime I checked at the 15-20 minute mark, it seemed I needed to cook it longer. I’m all about making sure my chicken is cooked.

So just watch it at your end, and you should be fine.

To prepare the tomato basil butter, in small bowl mix the butter, tomato paste and basil leaves.
Serve your chicken topped with the tomato butter. Delish and goes really well with a side salad and mixed veggies.

Guess what’s for dinner?

Side note: If you buy a small can of tomato paste and you don’t want to waste the rest – this is what I do.
Take a sheet of waxed paper and place it on a baking pan. Drop the tomato paste by tablespoons onto the waxed paper.

Try to spread them out a bit so they don’t run together. You will more than likely need a couple of pans. Put them in the freezer for about an hour or two. I usually do it overnight, so I’m positive they are frozen. Remove them from the waxed sheet and pop them into a Ziploc Freezer bag. When a recipe calls for tomato paste, all you have to do is allow 15-20 minutes to thaw and then drop them into a recipe. A great way to save money and have no waste. I usually go through mine in less than 3-4 months, but I believe they will probably keep longer than that.

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