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Chef John Guinivere prepares this delicious dish: Chicken Breast with Basil
Tags:Chicken Breast with Basil recipe,cheflive,chicken breast with basil,john guinivere
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Okay, we’re going to do a little pasta over here. To me, all pasta pretty much has same flavor to stride but I mean its fun to use different textures and different sizes and stuff.
Now, I don’t know if you’re going to snap your asparagus. If you let it snap naturally, you pretty much get pass all the woody part of this. It’s funny asparagus used to be a huge American crop and when the U.S. government start to cracking down on Peru for growing coca, they suggested to them that they grow asparagus. So now all those asparagus as were growing out of business in the United States because they’re growing so much. I think they still growing the same amount of coca, so that sort of hard on us.
Cut the asparagus on—just like an Asian look to it. This doesn’t change the cooking time I think, but it gives another look to your dish. Then the skillet I have is pretty darn hot, so I want to sear my chicken pretty fast.
Splash water in there.
Pasta is a good thing to cook ahead of time because you can heat it up with the last minute, it’s not going to change the texture or overcook it. One of the thing I tell people is run it under cold water, because if you run it under cold water, you can really tell if it’s aldente or not, because when it comes right out of the pot, still the molecules are moving really quickly, so it tends to seam a little softer than early is. By the time it gets served to the dinner table, it might be actually a little bit undercooked.
Okay, a little bit more butter to this. I actually like to flavor my asparagus with soy sauce. It gives a nice flavor to it. Soy sauce is a good—it’s kind of salty, because it’s two for one. Get the tomatoes ready, basil and some garlic. I often use a combination of a little bit half cans or some half fresh, juts to get more of the tomato flavor that tends to come in the canned tomatoes.
Put a little salt on our chicken and some pepper. Then we check on our pasta. I didn’t use any oil or anything in the chicken and usually you don’t have to, it’s not really going to stick. I mean chicken breast has probably 4% or 5% fat and there’s still enough in there to cook the chicken with. And if you’re kind of watch your calories, so it’s not a bad idea.
Put our tomatoes to our asparagus and some garlic. Now pertaining about keeping the calories, then I’m going to add some better. They’re pretty much done. And add some fresh basil. You can’t beat fresh herbs on how your dish turns out, usually I have alive basil plant here. This way, you just sort of pile your leaves on top of each other and shred them out. Usually when you slice your basil, right before you can use it, because it tends to bruise, in a few minutes it turns it dark brown. So you do it the last second.
I use a little bit of my pasta water to help thicken the sauce as well. Then out your pasta right in there, and cook this down until the sauce there is sticking to the pasta, and for the sake of time, we’re going to butterfly these, make sure it’s cooked all the way through. This is pretty much cooked. So, throw it in there for a second. There’s nothing more embarrassing than serving raw chicken. It’s one of those things that people would go, “That’s not alright.” They do not care for the rare beef but, they will not eat the rare chicken. That would be nice if one day that that’s no longer a problem.
This is a little bit of feta cheese. The reason I threw the chicken is that so it can pick up some of the flavor of the sauce as well. Now, you really don’t have to have the cheese really dissolved in there or actually like those little cheese that have flavor. If I keep mixing it, it will totally incorporate into the sauce you will get as many little hints on flavor.