The Queen’s Kitchen


Basil Butter Chicken February 2, 2006

Filed under: Chicken,Main Dish — Carrie @ 7:20 pm

This is my very favorite chicken dinner! It is in no way healthy, or easy, though so we only have it for special occasions. It’s a Jamie Oliver recipe.

4 potatoes, peeled and cut into 1 cm slices
salt, pepper, oregano, basil
olive oil
fresh bunch of basil (I just use 2 T. dried basil)
2 T. butter, softened
2 skinless, boneless chicken breasts (I like to buy the packs of thin cut chicken and just use those–way easier than pounding out the breasts)
12 thin slices pancetta (I use regular bacon)
1 pint of cherry or grape tomatoes
a handful of pitted black olives

Preheat oven to 220C/425F

Parboil the potatoes about 10 minutes. Drain and let them steam dry until cool. Toss with a little oil, salt, pepper, basil and oregano. Spread the slices out evenly on a baking tray and bake in the oven for about 40 minutes.

Chop the basil leaves up very finely and mix with the butter.

Lay your thin chicken breasts out on a cutting board. Salt and pepper each side.

Mix a bunch of basil together with butter and mush it all together. Take a lump and stick it in the middle of each chicken breast. Fold up the chicken breasts, then wrap each breast in the pancetta or bacon (you may find it helpful to use squares of baking paper to assist in the process). Secure with a toothpick.

Mix the cherry tomatoes with the olives and another glug of oil. When the potatoes are nearly cooked, throw the olives and tomatoes over them and add the chicken breasts on top. Put back into the oven for about 20-25 minutes or until the chicken and potatoes are cooked and crispy.


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