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nameBasil Cream Chicken
descriptionI've made this twice this week - it's so good!
urlhttps://12tomatoes.com/cr-basil-cream-chicken
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Ingredients
  • 1/4 cup Milk
  • 1/4 cup Dry breadcrumbs
  • 1 pound Boneless skinless chicken breast; 4 halves
  • 3 tablespoons Butter
  • 1/2 cup Chicken broth
  • 1 cup Heavy cream
  • 1 can (4 oz) Pimentos
  • 1 cup diced tomatoes, or 1 can diced tomatoes
  • 1/4 cup Basil, fresh, minced
  • 1/2 cup Parmesan, grated
  • 2 tablespoons boursin cheese
  • 1/2 teaspoon Pepper
Preparation
  1. Heat skillet over medium high heat.
  2. Place milk and bread crumbs in separate shallow bowls.
  3. Dip chicken in milk, and then coat with crumbs.
  4. Add chicken to skillet with 1/2 of the butter about 5 min.
  5. Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked.
  6. Remove and set aside.
  7. Add broth to skillet bring to boil over medium heat.
  8. Stir in cream, pimientos, and tomatoes; boil and stir for 1 minute.
  9. Reduce heat, add parmesan cheese, boursin cheese, basil and pepper; cook and stir until heated through.
  10. Add the chicken back into the sauce.
  11. Serve chicken as is, covered in sauce, or with rice or pasta, and enjoy!
I've made this twice this week - it's so good!
Course:

Recipe adapted from Cookie Rookie

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Basil Cream Chicken

Basil Cream Chicken

5 from 6 votes
Servings: Serves 4
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1/4 cup Milk
  • 1/4 cup Dry breadcrumbs
  • 1 pound Boneless skinless chicken breast; 4 halves
  • 3 tablespoons Butter
  • 1/2 cup Chicken broth
  • 1 cup Heavy cream
  • 1 can (4 oz) Pimentos
  • 1 cup diced tomatoes, or 1 can diced tomatoes
  • 1/4 cup Basil, fresh, minced
  • 1/2 cup Parmesan, grated
  • 2 tablespoons boursin cheese
  • 1/2 teaspoon Pepper

Preparation

  1. Heat skillet over medium high heat.
  2. Place milk and bread crumbs in separate shallow bowls.
  3. Dip chicken in milk, and then coat with crumbs.
  4. Add chicken to skillet with 1/2 of the butter about 5 min.
  5. Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked.
  6. Remove and set aside.
  7. Add broth to skillet bring to boil over medium heat.
  8. Stir in cream, pimientos, and tomatoes; boil and stir for 1 minute.
  9. Reduce heat, add parmesan cheese, boursin cheese, basil and pepper; cook and stir until heated through.
  10. Add the chicken back into the sauce.
  11. Serve chicken as is, covered in sauce, or with rice or pasta, and enjoy!