Wednesday, July 3, 2013

Thai Basil Chicken

Summertime is a time to enjoy the freshness of the garden and the bounty of the season. A co-worker of my husband gave him some beautiful Thai basil from her garden this week and I could not wait to make something delicious. This recipe uses thin chicken breasts, which means they cook very quickly. The light breading and pan frying provide a thin yet crispy crust, reminiscent of southern fried chicken without all of the heaviness and fat. The marinade allows the chicken breast to be infused with the beautiful basil aroma and a slight spice. This chicken recipe is perfect for summer!



4 Thin Sliced Chicken Breasts (Approximately 1 Pound)
FOR THE MARINADE
1 Tablespoon Thai Basil, Chopped
1 Clove Garlic, Chopped
1 Tablespoon Olive Oil
1 teaspoon Rice Vinegar
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1/2 teaspoon Red Pepper Flakes
FOR THE BREADING
1/2 Cup All Purpose Flour
2 Eggs, Lightly Beaten
1/2 Cup Plain Bread Crumbs
FOR COOKING
1 Tablespoon Vegetable Oil
1 Tablespoon Butter
1. Arrange the chicken breasts in a large dish.
2. Combine the marinade ingredients in a small bowl. Spoon over the chicken. Using your hands, spread the marinade evenly over the breasts. Cover with plastic wrap. Allow to sit in the refrigerator for at least 3 hours.
3. When ready to bake the chicken, begin by arranging your breading station. You will need three dishes. First bowl will have flour. Second bowl with have beaten eggs. Third bowl will be the bread crumbs. By arranging your station, it makes the breading process much easier and a lot less messy.
4. Dredge each piece of chicken. Do no wipe the marinade off the chicken. Dredge the chicken into the flour, then egg, then coat with bread crumbs. Place on a baking sheet that has been covered with a wire rack. This will allow the breading to set before cooking. You want to allow it to sit for 2-3 minutes prior to frying.
5. While the breading is setting, heat the butter and oil in a large skillet over medium heat. When the oil is hot and slightly bubbling with the butter, place the fillets carefully  in the pan. You may need to cook in batches as you do not want to crowd the pan. Cook for 3-4 minutes per side (cooking time will depend on the thickness of your chicken) until golden brown and crisp. Flip and cook for an additional 3-4 minutes on the second side. Place on a clean wire rack to drain excess oil.
6. Repeat the process for the remaining chicken breasts.


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