OPEN-FACE CHICKEN BURGERS WITH BASIL MAYONNAISE
Provided by Bon Appétit Test Kitchen
Categories Chicken Herb Quick & Easy High Fiber Backyard BBQ Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
- Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
- Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
- Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.
BASIL MAYONNAISE
Steps:
- Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
CHICKEN WITH BASIL-CREAM SAUCE
No windowsill herb garden? No problem. We used dried basil leaves to make this easy Chicken with Basil-Cream Sauce.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat chicken in medium skillet on medium heat 4 min. or until heated through, turning occasionally.
- Meanwhile, cook mayo, milk and basil in small saucepan on medium heat 2 min. or until slightly thickened and heated through, stirring occasionally.
- Top chicken with sauce; sprinkle with tomatoes and onions.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 550 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 13 g
CHICKEN WITH BASIL MAYONNAISE
I got this recipe out of the St.Cloud Times a couple of weeks ago. I added a bit of garlic (can't cook without it). This is a great way to use up left-over chicken!
Provided by canarygirl
Categories Chicken
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the mayo, basil, garlic and vinegar in a bowl until smooth.
- In a large bowl, combine the watercress and 2 tablespoons of the basil mayo.
- Toss until the leaves are lightly coated.
- Divide evenly among 6 plates.
- To the same bowl, add the beans, chicken, tomatoes and 1/4 cup of the dressing.
- Season with salt and pepper.
- Stir to combine.
- Divide evenly and place atop the watercress.
- Garnish with sliced basil and a spoonful of the dressing.
Nutrition Facts : Calories 161.3, Fat 8.9, SaturatedFat 2.5, Cholesterol 42.6, Sodium 62.8, Carbohydrate 8.1, Fiber 3, Sugar 4, Protein 13.4
GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO
I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!
Provided by JNTessar
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 1h20m
Yield 1
Number Of Ingredients 11
Steps:
- Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
- Preheat a panini maker.
- Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
- Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g
BASIL GARLIC MAYONNAISE
Categories Condiment/Spread Food Processor Herb Side Quick & Easy Mayonnaise Summer Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).
MAYONNAISE LOVER'S CHICKEN
Jennifer Rytting of West Jordan, Utah recalls: "My father-in-law was looking for a good chicken marinade when a friend suggested mayonnaise with Italian dressing. He added the ham and cheese on his own, and we can't get enough of it! You'd never guess this BBQ is so easy and so fast!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine salad dressing and 1/2 cup mayonnaise. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade. , Top each piece of chicken with a slice of ham and cheese. Grill, covered, 1-2 minutes longer or until cheese is melted., In a small bowl, combine the mustard, honey and remaining mayonnaise. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 43g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 675mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
MAYO CHICKEN
This is my favorite chicken recipe, which I learned while doing low-carb dieting. I prefer dark meat so I'll use 4 legs and thighs. You can do this recipe with pork chops as well.
Provided by Jim Richard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
- Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.
Nutrition Facts : Calories 579 calories, Carbohydrate 1.9 g, Cholesterol 116.8 mg, Fat 48.1 g, Fiber 0.1 g, Protein 33.6 g, SaturatedFat 10.3 g, Sodium 791.3 mg, Sugar 0.5 g
SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
POTATO CHICKEN SALAD WITH A BASIL PARSLEY MAYONNAISE
If you like Basil then you will like this salad. With the final seasoning check I sometimes add a bit of lemon juice, and I like small new potatoes best for this salad
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
- Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
- Blend in the oil and vinegar.
- Put this in a small bowl and mix with the mayonnaise.
- Pour this over the salad and mix it very well.
- Cover the dish, leave in the fridge for at least 2 hours.
- When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.
Nutrition Facts : Calories 139.8, Fat 7.1, SaturatedFat 1, Sodium 28.3, Carbohydrate 17.7, Fiber 3.3, Sugar 3, Protein 2.8
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- Cut the chicken breast into 2 pieces (from side to side) Pound each half to flatten out to be about 1/4 inch thick. Take about 1 tablespoon and brush the top of each chicken breast with the olive oil and sprinkle about 1 teaspoon over top of the 4 chicken breast patties. Turn the breast over and repeat the process.
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