I grow my own herbs and veggies in the summer, and when they are at peak, I incorporate them into my recipes. This is one I developed using fresh basil, parsley and tomatoes when they were at their best and ripest. —Sheryl Little, Cabot, Arkansas
Basil Chicken with Smoked Tomato Jam
Updated on Jun. 27, 2023
Ingredients
- 1 pound tomatoes, peeled, seeded and quartered
- 2 tablespoons honey
- 1 tablespoon chopped green onions
- 1 tablespoon minced fresh parsley
- 1-1/2 teaspoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon grated lemon zest
- 1 teaspoon liquid smoke, optional
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 log (4 ounces) fresh goat cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh basil leaves, julienned
Directions
- Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm.
- Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.
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