So much basil. I have been trying to find new recipes in order to use up the basil in my garden. I am best at growing basil and cherry tomatoes. We have one cherry tomato plant that has continued to produce throughout the summer and through the fall. It looks like it won’t last much longer, but we’re enjoying it while we have it. The basil, on the other hand, has been doing fabulously. My sweet basil has begun to die off, but I bought this new one called Ajaka and it seems to be quite hardy. I made this recipe with some of the last of my sweet basil.
1 pound boneless skinless chicken
Salt and pepper to taste
1/4 c. olive oil
5-6 roma tomatoes, diced
3 cloves garlic, minced
two handfuls of fresh basil, cut in strips
1/4 c. butter (I used SmartBalance but I think it would have been ok to replace it with more olive oil and some salt)
Serve over spaghetti squash or pasta
Heat the oil in a pan on medium high and rub the chicken with salt and pepper. Cook the chicken in the oil until cooked (maybe 10 minutes?) and set aside the chicken, leaving the oil in the pan. Remove the pan from the heat and allow the oil to cool slightly so your tomatoes won’t splatter everywhere. Add the tomatoes and cover with a splatter shield if necessary. Please be careful! Allow to simmer for 5-10 minutes until the tomatoes cook down some. Add the garlic and butter and allow to cook for a few minutes. Return the chicken to the pan and add the basil a minute or two before serving. I served mine over spaghetti squash.