Garlic Basil Parmesan Chicken Breast

Fidel

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.

AZRP

Great shots Rod!!! -RP

lowercasebill

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 Mike

Looking good Rod. I mean real good.

Mike

Darnoc

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.

TomM24

Looks great! I love cherry smoke with chicken

Smokin Tiger

That is going in the recipe to do folder now! Great looking cook.

Thanks for sharing it.

TC

Beli

My type of cook on the forum ..........love the combination of flavours.......the photos.....& complete recipe. TKS!!!

Beanie-Bean

Great-looking meal, Rod! Gonna save the recipe to try later.

Thanks!

Firestarter21

Beautiful pics Fidel.... What kind of camera did you use to take those pictures, very impressive!

Barrett,
Woodstock, Ga

Bacchus

Looks great Rod. Thanks for posting the recipe.

Ron

Fidel

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.

tjv

oh that looks good. What's the starch looking thing on the backside of the plate. T

Fidel

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.... - 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...

BENTE

that looks great rod....


just bring some of that saturday

Fidel

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......

tjv

You mean like this...specialty item. just add small baking pan to go indirect.

BENTE

BTW i picked up a hitch hiker..... my buddy that was at eggtoberfest with us drove here last night.... he came specifically {sp } 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

Fidel

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....

Fidel

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.

raider60

I would like to try this recipe. How long did you cook the chicken?

Fidel

Until it was 160*.......roughly an hour.

thebtls

Close enough to get me started I appreciate the work and quick response...off to the store.