Best 8 Basil Chicken Strips Recipes

LEMON BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

LEMON-BASIL CHICKEN STRIPS

Steps:

• Slice chicken into 2" long strips about 1/2 inch wide.
• Pat basil and pepper to taste onto chicken.
• In a bowl, combine soya sauce, lemon juice and oil.
• Add chicken, stirring to coat well.
• Place slices in single layer on foil lined broiler rack.
• Let stand for 5 minutes.
• Broil chicken 4 inches from heat for 4-5 minutes or until tender and no longer pink inside.

BASIL CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, add chicken and flour. Seal bag; toss to coat., In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken is no longer pink.

BASIL CHICKEN

Steps:

• Cover the mushrooms with water, and soak for 30 minutes. Cut off and discard the stems, slice the caps and set aside.
• Remove the skin from the chicken. Cut the meat into 1/2-inch strips and set aside.
• To prepare the rempeh, or base for the sauce, use a food processor to grind the candle nuts or almonds, lemon grass, shallots, garlic, chilies, coriander and turmeric to a smooth paste. Add a tablespoon or more of water if needed to blend. Heat the oil in a wok or a saucepan over medium heat. Add the ground mixture, and fry, stirring frequently, until the rem peh is fragrant and has a light orange color and a porridge-like consistency, about 8 minutes. It is ready when oil seeps out.
• Increase the heat to medium-high. Toss in the chicken, carrots and coconut milk. Stir continuously until the mixture comes to a boil. Reduce to a lively simmer, and add the mushrooms, onion, peas, bamboo shoots, sugar, salt and lemon juice. Cook for 1 minute, or until the chicken feels firm to the touch. Add the basil, and cook until it wilts. Garnish with the jalapeno slices. Serve hot with rice.

BASIL CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.

CHICKEN AND BASIL STIR-FRY

Steps:

• Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
• To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
• Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI

Steps:

• Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
• Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
• Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
• Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
• Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
• Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
• Serve -- Just serve the chicken strips with the Basil Aioli.

EASY CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.