Tomato & Basil Chicken and Cashew Rice Pilaf

Monday, September 5, 2011

My garden is overflowing with basil. I have been searching for recipes that uses this great stuff.  I had this for the first at my cousin's home, and I loved it. This is her sisters recipe.  It was so simple with such great flavors. The chicken is great, but the rice is ridiculously good. The crunch of the cashews is so great.  Give it a try and you won't be disappointed. 

Tomato and Basil Chicken 
by Stephanie Jensen

1 T. Butter
1/2 c. finely chopped onion
1 can (14 oz.) Italian seasoned tomatoes (if not already cut up, coarsely chopped)
1/2 c. julienned FRESH basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
4 boneless, skinless chicken breast halves
1/2 c. heavy whipping cream

Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil; boil until slightly thickened, approx 3 min. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 min.(Serves 4)

Cashew Rice Pilaf
by Stephanie Jensen

1/4 c. butter
1/3 c. finely chopped onion
1 c. uncooked regular long grain rice
2 c. chicken broth
1/2 - 1 tsp salt
1/2 c. cashews, coarsely chopped
1/4 c. chopped FRESH parsley

In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.(Serves 4)


Aubri said...

Mmmm...looks yummy! I've been making this about once a week to use up tomatoes and basil...and it's SO good. You should try it!

Jenny said...

YUM! So glad to see a new post! Yay!

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