Lemon Basil Chicken with Lemon Risotto and Roasted Tomatoes

blog_ lemon chickenForrest and I apologize for the lack of posts recently– now that we are in the same city for the summer, there is much less time for blogging!  But that doesn’t mean we haven’t been experimenting, dirtying dishes, and enjoying good food in our absence.  Look for some new dinner, cocktail, and dessert recipes in the next few weeks (including a heat-beating sorbet, the perfect remedy for the 90+ degree weather we’ve been having)!

Here is a relatively quick and easy dinner recipe, that will impress without too much time or effort, or too many dishes to wash.  The chicken is served with a flavorful pan sauce, and the tomatoes provide a nice contrast to the citrus in the chicken and the risotto.  Save this recipe for a cooler evening (or an air-conditioned kitchen)– stirring risotto over a hot stove and oven is hard work in this heat!

 

Roasted Plum Tomatoes
3 plum tomatoes, washed and halved
1 clove garlic, minced
balsamic vinegar
olive oil
pinch granulated sugar
salt and pepper to taste
parmesan cheese to taste

Preheat oven to 400 F.  Arrange tomatoes on baking sheet.  Drizzle with olive oil and balsamic, and sprinkle with salt, pepper and sugar (the sugar helps combat the acidity in the tomatoes).  Roast for 20-30 minutes, or until tomatoes begin to caramelize.  Sprinkle with parmesan cheese before serving.

Lemon Risotto
Follow this recipe, omitting the mushrooms.  When the risotto is just about al dente (still a little firm), add the zest of half a lemon and 1 tbs lemon juice, mixing well.  Finish cooking according to recipe.

Lemon Basil Chicken 
3-6 thinly sliced chicken breasts
1 yellow onion, diced
1 clove garlic, minced
4-5 basil leaves, minced or hand shredded
zest of half a lemon
juice of half a lemon
olive oil
salt and pepper to taste

Salt and pepper both sides of the chicken breasts.  Cover the bottom of a skillet in olive oil, and set over medium heat.  When pan is hot, cook chicken breasts for 3-5 minutes on each side, until lightly browned.  Remove chicken breasts to a plate.  Add onion, garlic, lemon zest, and lemon juice to pan, scraping the pan to release any chicken.  Cook until the onion and garlic are soft and fragrant.  Add basil and cook until slightly wilted.  Return chicken breasts to skillet and allow to simmer until heated through.  Spoon the onions, garlic, basil, and pan sauce over chicken when serving.

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