There’s something about fresh basil that feels like sunshine!
This recipe was inspired by a gift of fresh basil from my neighbor, Sandy. For the first time in years, I don’t have basil growing in my herb garden, and she was gracious enough to offer trimmings of her healthy basil plants. As she presented them to me over our back wall, the spicy, almost pepper-like fragrance wafted through the air.
The wheels started turning, and I knew I wanted to make something equally as fresh and healthy.
Recipe by: Designs by Jeanne R
1 – 1/2 lbs. chicken breasts, cut into strips
1/4 cup fresh basil chiffonade (reserve a little for a garnish)
1 teaspoon whole peppercorn
2 to 3 garlic cloves, chopped
juice of 1 lemon
1/2 cup canola oil
Place all ingredients in a large zip bag, roll around to coat the chicken. Refrigerate for a few hours, turning occasionally. This doesn’t make a lot of marinade, but rather infuses the chicken with a lovely delicate flavor.
Grill or bake as desired, garnish with remaining basil, adding back a hint of freshness.