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Basil Stuffed Chicken and Tomato Basil Pasta

Basil Stuffed Chicken and Tomato Basil Pasta



Basil Stuffed Chicken and Tomato Basil Pasta

4 (4 oz.) skinned and boned chicken breast halves

1/4 Teaspoon salt

1/4 Teaspoon garlic powder

2 Bunches fresh basil ( 20 large leaves)

Tomato basil pasta

Garnish: fresh basil sprigs

 

 

Place each piece of chicken between 2 sheets of heavy duty plastic wrap: flatten to 1/4 inch thickness, using a rolling pin or meat mallet.

Sprinkle chicken breasts evenly with salt and garlic

Arrange basil leaves in a single layer over chicken breasts. Starting with short end. Roll up chicken breasts. Place each roll on top of a remaining chicken breast, and roll up  forming two larger rolls. Secure chicken with wooden picks. Cook covered with grill lid, over medium hot coals. 350’F. to 400’F. 18 to 20 minutes. Turning once.

Wrap aluminum foil and refrigerate at least 8 hours. Remove chicken rolls from refrigerator and unwrap. Place chicken rolls on microwave safe plate. Cover with wax paper.

Microwave at med-high 1 1/2 minutes, turning once. Remove toothpicks

Cut each roll it thin slices serve on individual plates with tomato basil pasta

 

Tomato Basil Pasta

1 Tablespoon butter or margarine

2 Cloves garlic, minced

1/4 Cup lemon juice

1/4 Cup vermouth

1/4 Cup chopped fresh basil

1 Cup peeled, seeded, chopped, tomatoes

8 oz. Thin spaghetti cooked without fat or salt

Melt butter in large saucepan over medium heat. Add lemon juice and remaining ingredients: Toss gently.  4 servings.

 

 

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Penne & Vodka Tomato Cream Sauce

Quick Chicken and Pasta

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Feature Recipe

 


Mom's Italian Spaghetti Sauce

This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve.  We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!