35 mins
Chicken with Parmesan and Basil
Recipe by Graham
When I don't have much time I often make Chicken with Parmesan and Basil because they're quick to prepare and make a really tasty dish. The advantage of this recipe is that it keeps the chicken soft. You can add chopped mushrooms to the mix if you feel like it.
King Scallops with a Basket of Prawns 
Asparagus, Pancetta and Puff Pastry Parcels Ingredients for Chicken with Parmesan and Basil
Currently displaying quantities in US Imperial Measurements
How to Cook Chicken with Parmesan and Basil
Cut through the chicken breasts horizontally, but do not cut completely in two. (This process is known as "butterfly"). Open the breast on a flat surface and completely flatten with the palm of your hand.- In a bowl mix the cream cheese, chopped basil, chopped parsley and parmesan. Spread this mixture over the chicken then close and tie with food twine.
In a skillet, melt the butter with the oil over medium heat. Lightly season the chicken with salt and freshly ground pepper then cook, turning frequently, for about 20 minutes. Reduce the heat and add the cream. Cook for a further 5 minutes and serve hot with fresh vegetables.
GRAHAM'S HOT TIP:
Be sure not to let the liquid boil after you have added the crem, otherwise the cream will separate.
What To Eat Tonight
Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.
Salads don't have to be plain and boring. Salads can be exciting and filling and simple to prepare. Take a look at some of the ones here.
When the winter chill sets in, there's nothing like a plate of hot comfort to make you feel good about the world outside.
Other Chicken Recipes
Even though Chicken Sukka means "dry chicken", it is actually a creamy chicken recipe with delicious spices and flavours from South India.
A nice simple way to cook a whole chicken, and one that will leave you with a 'ready-made' chicken stock for later use.
As the name suggests, Victorian Chicken Pie is based on an old recipe that was much favoured in rural England about 150 years ago.... tastes good too!
