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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 2 |
Recipes with Chicken with Basil Tomato Mayonnaise
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Directions: 1) Prepare Poached Chicken Breasts per the recipe. Let cool and slice into 1/4 inch slices.
2) Prepare Tomato Basil Mayonnaise recipe.
3) Arrange sliced chicken on plate overlapping slightly. Spoon or pour mayonnaise over chicken. If desired garnish with sliced tomatoes and parsley. Serve with flavored rice.
| Ingredients:
1 Cup(s) tomato basil mayonnaise
2 poached chicken breasts
Comments: One of our favorites |
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Basil Tomato Mayonnaise
417/10000 Ounce(s) dry mustard
13/2500 Quart(s) lemon juice
1 egg
1 fresh tomato
1/4 Teaspoon(s) cayenne pepper powder
3/4 Cup(s) peanut oil
3 Tablespoon(s) fresh basil |
Directions:
1) 2 teaspoons of dry basil can be subsituted for fresh.
2) Bring small saucepan of water to a boil.
3) Core the tomato and plunge it into the boiling water until the skil loosens, about 15 seconds. Remove the tomato from the water with a slotted spoon, and run under cold water until cool enough to handle. Slip off the skin.
4) Cut the tomato in half crosswise and squeeze each half firmly to remove seeds. Place cut side down on paper towels to drain.
5) Place egg, lemon juice, mustard and Cayenne in container of blender or food processor. Blend on low speed until smooth. With motor running, add oil in a slow, steady stream. Continue blending until all oil is incorporated.
6) Chop tomato, drain off juice. Chop basil and
add with tomatoes to the blender/food processor. Run motor, using a rubber spatula if necessary, until tomato is pureed and basil is finely chopped.
7) Serve over sliced poached chicken breasts with wild rice.
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Poached Chicken Breasts
2 skinless and boneless chicken breasts
1/4 Teaspoon(s) whole peppercorns, white preferred
1/6 Ounce(s) salt
2 scallions, split lengthwise
10 fresh parsley sprig
9 158/511 Cup(s) chopped celery leaves |
Directions:
1) Put water, wine, celery leaves, parsley, scallions, salt(opt), and peppercorns in large pot. Bring to a boil.
2) Trim chicken breasts and add to pot. Adjust heat to maintain a bare simmer. Poach until instant reading meat thermometer inserted into thickest part of breast registers 180-185 degrees - about 20 minutes.
3) Remove with tongs and drain well on paper towels. Cool until chicken can be handled, about 2 to 3 minutes
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Craig Claiborne's Baked Rice
1 1/2 Cup(s) unsalted chicken broth
1 Cup(s) rice
1 Teaspoon(s) finely minced garlic
1/2 Cup(s) finely chopped onion
2 Tablespoon(s) unsalted butter or margarine
1 bay leaf |
Directions:
1) Preheat the oven to 400 degrees.
2) Melt half the butter or margarine in a saucepan and add the onion and garlic. Cook, stirring, until the onion wilts.
3) Add the rice and stir. Add the chicken broth and bay leaf and cover. Bring to the boil.
4) Bake the rice for exactly 17 minutes. Remove the bay leaf. Stir in the remaining butter or margarine.
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