I love new recipes! I am always looking to try new things, and I know you are too. Sometimes I get stuck in a rut that I can't seem to get out of, but the change in season always ushers in new possibilities for menu options. The farmer's market is ripe with possibilities ~ bring on Pepper Place! Some of my summer favorites include crookneck or patty pan squash, Chilton County Peaches, garden ripe tomatoes and of course fresh basil. I am delighted that my children's new favorite vegetable is sauteed squash. Case and point that if you serve something often enough, they will eventually acquire a taste for the said food.
Several weeks ago we planted what seemed like an over-abundance of basil. I might be rushing the summer season, but I have managed to keep the basil well-trimmed while using it to cook. I've made Parmesan Basil Chicken, Corn with Basil and Lime Butter, and a Squash Frittata ~ just to name a few. I have also stocked my pantry with pine nuts so I am ready to make pesto which is our preferred "sauce" for homemade pizza.
Today, I want to share with you the recipe for the Parmesan Basil Chicken ~ It is so easy! This has quickly become my summer time "go to" chicken recipe. As the temperatures rise and the days grow longer we spend more and more time outside. I need recipes that can cook without me slaving over a pot. We aren't terrible fond of the texture created by crock pot meals, and one can only have so many casseroles in a given month. The grill is a great option, but since Frank switched to a Big Green Egg I am a bit intimidated by grilling out when he is not home. He has to walk me through the process every time I attempt to use it, and the end result is never as tasty and tender as when Frank does it. In addition I aim to have the meal ready to put on the table when Frank arrives home at 6:30 because my children* do best when they are in bed by 7:00. That leaves baked chicken... therefore I am on the hunt for ways to dress up four skinless chicken breasts. I'm a bit particular ~ I want tender flavorful bites. This recipe delivers and as a bonus my children like it!
Sprinkle desired number of skinless chicken breasts with salt and pepper and arrange in a Pyrex baking dish.
Next melt 1/4 cup butter.
Add 1/4 - 1/3 cup fresh chopped basil and 1/4 cup fresh grated Parmesan cheese.Pour butter mixture over chicken.
Bake at 350 degrees for 30 minutes.
*This is why we try to be in bed at 7:00. After a full day complete with swim lessons, this little man literally collapsed on my shoulder as I was beginning to work on the fritatta.