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Garlic Basil Parmesan Chicken Breast

FidelFidel Posts: 10,172
edited 5:26AM in EggHead Forum
Ingredients
• 1 tsp black pepper, freshly ground
• 4 boneless, skinless chicken breast halves
• 1/2 cup butter, melted + 1/2 cup butter, softened
• 1/3 cup fresh basil, chopped
• 1 Tbs Parmesan cheese, freshly grated
• 1 garlic clove, minced
• 1/8 tsp salt
Directions
1. Press the black pepper into the chicken breasts.
2. In a bowl mix the melted butter and 1/4 cup of the chopped basil.
3. Brush the chicken with the basil-butter. Save the remaining butter to baste the chicken.
4. In a bowl mix the 1/2 cup softened butter with the remaining basil, Parmesan cheese, garlic, and salt. The mixture should be well blended and smooth.
5. Grill the chicken at 375-400*. Baste the chicken frequently with the melted basil-butter.
6. Serve the chicken topped with the basil-Parmesan butter.


This would be much better indirect since the butter tends to create a lot of smoke, but I love using the mini so much I went direct. I added a couple small pieces of cherry to get a little color on the boneless skinless breasts. This turned out very nice - a great twist on a otherwise bland cut. Served it up with a little sauteed spinach topped with parmesan and wild mushroom risotto.

Cooking800.jpg

Done800.jpg

Plated800.jpg

Comments

  • AZRPAZRP Posts: 10,116
    Great shots Rod!!! -RP
  • lowercasebilllowercasebill Posts: 5,218
    wow, that looks great and is on the 'mini list' for now and later in the summer when the tomatos are in.
    bill
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Looking good Rod. I mean real good.

    Mike
  • DarnocDarnoc Posts: 2,661
    Oh crap.Now I have to get a mini.That butter and basil got to the right temp to give the exterior a great look.WELL DONE.
  • TomM24TomM24 Posts: 1,364
    Looks great! I love cherry smoke with chicken :)
  • Smokin TigerSmokin Tiger Posts: 352
    That is going in the recipe to do folder now! Great looking cook.

    Thanks for sharing it.

    TC
  • BeliBeli Posts: 10,751
    My type of cook on the forum ..........love the combination of flavours.......the photos.....& complete recipe. TKS!!!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Great-looking meal, Rod! Gonna save the recipe to try later.

    Thanks!
  • Firestarter21Firestarter21 Posts: 309
    Beautiful pics Fidel.... What kind of camera did you use to take those pictures, very impressive!

    Barrett,
    Woodstock, Ga
  • BacchusBacchus Posts: 6,019
    Looks great Rod. Thanks for posting the recipe.

    Ron
  • FidelFidel Posts: 10,172
    Nikon D40x - I've had it about a year and I'm still trying to learn how to take great shots. I have a long way to go, but thanks for the compliment.
  • tjvtjv Posts: 3,640
    oh that looks good. What's the starch looking thing on the backside of the plate. T
    www.ceramicgrillstore.com ACGP, Inc.
  • FidelFidel Posts: 10,172
    That "starch looking thing" is a wild mushroom risotto with parmesan and white wine. Pretty tasty stuff - the credit belongs to my wife for that one.

    If only there were some way to raise the grid and to go indirect more easily on the mini.... :whistle: - i wish I knew of someone with some amazing fabrication skills that could design and build such a thing.....think of how much better that chicken could have been...
  • BENTEBENTE Posts: 8,337
    that looks great rod....


    just bring some of that saturday ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • FidelFidel Posts: 10,172
    You know what, it was on the list of things to cook tomorrow, and still may be if I can find enough breast tenders this afternoon......
  • tjvtjv Posts: 3,640
    You mean like this...specialty item. just add small baking pan to go indirect.

    miniwoo033008.jpg
    www.ceramicgrillstore.com ACGP, Inc.
  • BENTEBENTE Posts: 8,337
    BTW i picked up a hitch hiker..... my buddy that was at eggtoberfest with us drove here last night.... he came specifically {sp :whistle: } to go to agusta... we made plans about it yesterday and he got here around 1 oclock this morning from murphysborough tn... so i am no longer flying solo ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • FidelFidel Posts: 10,172
    Yea, something like that would be perfect. Where on Earth could one go to procure such an item? Inquiring minds want to know.

    That would make a great package deal to go along with an adjustable rig and spider for the medium egg....
  • FidelFidel Posts: 10,172
    Awesome!

    I am flying solo. My wife was going to come but our youngest daughter got a cold so she doesn't want to drop her off at the outlaws.
  • raider60raider60 Posts: 62
    I would like to try this recipe. How long did you cook the chicken?
  • FidelFidel Posts: 10,172
    Until it was 160*.......roughly an hour.
  • thebtlsthebtls Posts: 2,300
    Close enough to get me started I appreciate the work and quick response...off to the store.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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