Emerald Chicken
Ingredients
- 4-5 chicken breasts, boneless/skinless, or bone in with skin
- Basil marinade (below)
- Salt and pepper to taste
- Basil marinade
- 1 C. loosely packed fresh basil leaves
- 1 1/2 Tbs. shallots, minced
- 2 cloves of garlic minced
- 3/4 tsp salt
- 1/4 tsp. pepper
- 2 Tbs. Balsamic Vinegar
- 6 Tbs. Olive Oil
Directions
Place all ingredients in a blender and blend until smooth and well blended. Salt and pepper each chicken breast. Place each breast in a large zip lock bag, pour basil marinade over chicken, and push out as much air as possible and seal bag. Marinate chicken anywhere from an hour to overnight. Periodically shake bag of chicken make sure all the chicken is well coated.
Baking: Preheat oven to 350 degrees. Pour chicken out of bag into a baking dish, making sure it is covered with the basil marinade. Cover the dish with aluminum foil and bake for approximately 45 minutes covered and 15 minutes uncovered. Baking times may vary depending on the size of the chicken you're using. When in doubt fully cooked chicken should register 165 degrees on a thermometer that is inserted half way into the thickest part of the breast. Garnish with fresh chopped basil. Spoon the drippings from the chicken over the chicken and potatoes.
