Chicken Breasts with Tomato-Basil Sauce

Recipe updated February 2015

Simple chicken breasts are easy to dress up in a little fresh, flavorful sauce that comes together in a food processor—no cooking required. Fresh tomatoes and balsamic vinegar give it a rich, slightly sweet flavor, and fresh basil finishes it with an inviting floral essence.

Serves 4

Ingredients

• 16 grape tomatoes, halved lengthwise
• 1 garlic clove, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp finely chopped shallot
• 1 tsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 2 tbsp finely chopped basil leaves
• sea salt
• freshly ground black pepper
• 2 tbsp olive oil, plus more as needed
• 4 6-oz boneless, skinless chicken breast halves
• flour, for dredging

Sauce Ingredients

Preparation

1. Combine the tomatoes, garlic, vinegar, shallot, and mustard in a mini food processor. Process until smooth.
2. With the motor running, gradually add the extra virgin olive oil and process until combined. Transfer to a bowl and stir in the basil. Season with salt and pepper and let stand while the chicken cooks.

Tomato Mixture Ready to Process

Blended Tomato Mixture 

Tomato-Basil Sauce

1. Heat a large skillet over medium heat and add 2 tablespoons olive oil, swirling to coat.
2. Season the chicken with salt and pepper and dredge in the flour, shaking off excess. Add to the skillet and cook until just cooked through, 6-7 minutes per side, depending on thickness. (Add a little more oil if the skillet becomes too dry.) Transfer to a plate and let rest 4 minutes.

Chicken Beginning to Cook 

Cooked Chicken

Serve the chicken breasts with the sauce spooned on top.

Chicken Breasts with Tomato-Basil Sauce

Honey-Orange Green Beans with Toasted Walnuts

You don’t need a microwave oven to put a fast side dish on the table. Easy, simple sides can be as fresh and healthful as they are easy and simple. This recipe is an example.

Snap fresh green beans in half, simmer a few minutes in a flavorful broth of orange juice and honey, toss with nutritious walnuts and a little melted butter, and you’re done. Remember that the beans should be served crisp-tender, not mushy, so cooking them takes very little time.

Citrusy, sweet, buttery, nutty—a tasty combination without any fuss.

Tip: Break the walnuts into small pieces and place them in a dry skillet over medium heat. Keep an eye on them and shake the pan several times to prevent burning. Two to three minutes is all it takes.

Toast Nuts in a Dry Skillet

Serves 4

Ingredients

• 3/4 cup orange juice
• 1 tbsp honey
• 8-9 oz green beans, snapped in half
• 1/2 cup chopped toasted walnuts
• 1 tbsp unsalted butter, melted
• sea salt
• freshly ground black pepper

Green Bean Ingredients

Preparation

1. Combine the orange juice and honey in a shallow pan or skillet, stirring until the honey dissolves. Bring to a simmer over medium heat.
2. Add the green beans and cook until crisp-tender, 4-5 minutes.
3. Drain and transfer to a bowl. Toss with the walnuts and melted butter and season with salt and pepper.

Beans Beginning to Cook 

Cooked Beans

Serve right away.

Honey-Orange Green Beans with Toasted Walnuts

Ground-Pork Banh Mi

These flavor-loaded sandwiches from Vietnam are a meal all by themselves. The most common fillings are pork, fresh and pickled vegetables—usually cucumber, carrot, and radish—and leafy cilantro.

But perhaps the most important feature of the sandwich is the bread. Banh mi is actually a Vietnamese term for a variety of breads, although its westernized meaning refers to this meat-filled roll with veggies and a bold sauce.

In both Southeast Asia and the West, banh mi is simply a small baguette—a little crusty and chewy, though the Vietnamese version tends to have a thinner crust. If you can’t fine single-serving baguettes, buy a long one and cut it into 5-inch pieces.

In this recipe, I used ground pork cooked with a bold, slightly sour, slightly spicy sauce. Since the sauce is cooked into the meat, you don’t need additional condiments.

In keeping with tradition, I topped the pork with pickled, shaved carrot and radish, along with fresh cucumber slices and cilantro. This is one tasty sandwich with big flavor in every bite.

Tip: How do you shave a radish? First, use large ones. Hold the pointy end in your fingertips and press the other end against a cutting board. Tilt the radish at an angle and use a vegetable peeler to shave off thin slices. Not every slice will be perfect, and that’s the beauty of home cooking.

Shaving the Radish

Serves 4

Ingredients

For the Sauce

• 2 serrano chiles, finely chopped
• 2 garlic cloves, finely chopped
• 1-in piece of ginger, peeled and finely chopped
• 2 tbsp light brown sugar
• 2 tbsp fresh lime juice
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp sambal oelek (ground fresh chile paste)

For the Pork and Vegetables

• 1/2 cup rice vinegar
• 1/2 cup cider vinegar
• 2 tbsp white sugar
• 2 tsp fine salt
• 4 medium-small carrots, peeled and shaved (about 2 cups)
• 4 large radishes, shaved
• 2 tsp peanut oil
• 1 lb ground pork
• 1 small onion, chopped
• sea salt
• freshly ground black pepper
• 4 5-inch baguette rolls, centers hollowed out (tops and bottoms)
• 24-30 very thin slices of seedless cucumber
• cilantro leaves with small stems, for serving

Shaved Carrot and Radish

Preparation

For the Sauce

1. Combine all the ingredients in a bowl, stirring well to dissolve the sugar.

Chile, Ginger, and Garlic

Banh Mi Sauce

For the Pork and Vegetables

1. Whisk both vinegars, sugar, and fine salt in a bowl until the sugar and salt are dissolved. Add the shaved carrots and radishes, pressing to submerge. Cover with plastic wrap and refrigerate at least 4 hours (or up to 8). Drain well before serving.

Carrots and Radishes Beginning to Pickle 

Pickled Carrots and Radishes

Drained Vegetables

1. Heat a large skillet over medium heat and add the peanut oil. Add the pork and onions and season with salt and pepper. Cook, breaking up the pork, until just cooked through, 8-9 minutes.
2. Add the sauce to the skillet and stir well to combine. Cook until most of the liquid is absorbed, 7-8 minutes.

Pork and Onions Beginning to Cook

Cooked Pork and Onions

Sauce Added to Pork

Cooked Pork Mixture

1. Lay the hollowed baguette pieces on a work surface. Divide the pork mixture and fill the bottom halves. Divide the drained carrot and radishes, cucumber slices, and cilantro on top. 

Ready to Assemble

Place the tops on the sandwiches and press to close. Serve right away.

Ground-Pork Banh Mi

Greek-Style Chicken Kebabs with Classic Tzatziki

Mediterranean cuisine is one of the most flavorful in the world, and Greek flavors in particular bring something special to the table.

The country’s signature condiment, tzatziki, highlights three simple ingredients: tangy Greek yogurt, crisp cucumber, and lots of garlic. Fresh dill or oregano and lemon juice or wine vinegar are common accompaniments. While many recipes add a host of other ingredients—including sour cream, olive oil, mint, and onions—I’m a fan of keeping this delicious cold, creamy sauce simple and traditional.

Tip: If you’re not starting with a seedless cucumber, it’s easy to seed one on your own. First, peel the cucumber, then halve it lengthwise. Use a spoon to scrape down the middle, removing the seeds. Be sure to do this slowly and gently, or else you’ll have seeds flying about the kitchen!

Seeded Cucumber

Another tip: The easiest way to grate the cucumber is on the large holes of a box grater. This results in coarse shreds that you can then chop into small pieces. If you don’t have a box grater, simply chop the cucumber very finely. This gives a little chunkier texture to the tzatziki, but the taste is just as delicious.

Shred the Cucumber on a Box Grater

Shredded, Chopped Cucumber

The marinade for the chicken also highlights the flavors of Greece with more lemon juice and garlic, along with olive oil and fresh oregano. A splash of honey adds just a touch of sweetness, as well as a little texture to the marinade.

For more chicken skewers with a garlicky sauce, check out Grilled Chicken Skewers with Garlic Scape Dressing.

Serves 4

Ingredients

For the Tzatziki

• 6 oz plain Greek yogurt
• 1/2 cup grated seeded, peeled cucumber (chop larger shreds)
• 3 garlic cloves, finely chopped
• 2 tsp chopped fresh oregano
• 1 tsp fresh lemon juice
• sea salt
• freshly ground black pepper

For the Chicken

• juice of 1 lemon
• 3 tbsp olive oil, plus more for brushing
• 2 tablespoons chopped fresh oregano
• 2 tsp honey
• 1 garlic clove, finely chopped
• 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
• sea salt
• freshly ground black pepper

Preparation

For the Tzatziki

1. Combine the first 5 ingredients (through lemon juice) in a bowl and season with salt and pepper. Cover and refrigerate at least 1 hour, or up to 4.

Tatziki Sauce

For the Chicken

1. Combine the lemon juice, 3 tablespoons olive oil, oregano, honey, and garlic in a heavy, sealable plastic bag. Add the chicken chunks, seal, and turn several times to coat. Refrigerate 1 hour.

Marinade for Chicken

1. Light a grill for medium-high heat. When the coals are ready, heat a cast-iron griddle for 5 minutes. (Alternatively, heat a cast-iron griddle inside on the stovetop for 5 minutes.)
2. Remove the chicken from the marinade, letting excess drip off. Thread the pieces onto 4 skewers (if wood, soaked in water 30 minutes), 4-5 pieces per skewer. Season with salt and pepper.
3. Grill the chicken kebabs until lightly charred and just cooked through, turning on all sides, about 12 minutes total. 

Chicken in Marinade 

Kebabs  Ready to Grill

Kebabs Beginning to Grill 

Grilled Kebabs

To serve, divide the tzatziki among individual dipping bowls and place alongside the kebabs, or pass the sauce at the table to let your guests spoon on top of the chicken.

Greek-Style Chicken Kebabs with Classic Tzatziki

Bacon and Mushroom Frittata with Fresh Basil

Frittatas make fast, easy meals for brunch, lunch, or dinner. This recipe—with bacon and eggs—sounds like breakfast. But whenever you enjoy it, the dish will be just as tasty.

Here, the smoky and earthy flavors of the bacon and mushrooms are complemented by the floral essence of fresh basil—a tasty and aromatic combination in a dish that comes together in about half an hour.

Tip: Don’t chop the basil leaves until just before adding them to the recipe. This will help prevent the herb from turning brown when cut.

If you’re a frittata fan, you also may like Grilled Shrimp Frittata with Red Potatoes and Fresh Herbs or, for a vegetarian pie, Mushroom, Scallion, and Green Bean Frittata.

Serves 4-6

Ingredients

• 8 large eggs
• sea salt
• freshly ground black pepper
• 1/2 lb bacon, chopped
• 8 oz white button or crimini mushrooms, thinly sliced
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped onion
• 2 tbsp chopped fresh basil, plus more for garnish
• 3/4 cup shredded asiago (or provolone) cheese

Prepped Vegetables

Preparation

1. Preheat the broiler.
2. Crack the eggs into a large bowl and season with salt and pepper. Whisk until well blended. 

Whisked Eggs

1. Heat a 12-inch, nonstick, ovenproof skillet over medium heat. Scatter the bacon in the pan and cook until just cooked through, but tender, not crispy. (Timing depends on fat content in the bacon. In this recipe, it took 8-9 minutes.)
2. Remove the bacon with a slotted spoon and drain on paper towels. 

Bacon Beginning to Cook

Cooked Bacon

1. Pour all but 1 tablespoon of fat from the skillet. Add the mushrooms, bell pepper, and onion and season with salt and pepper. Cook until slightly softened and most of the liquid is absorbed, 7-8 minutes.
2. Return the bacon to the pan and stir in 2 tablespoons of basil. Increase the heat to medium-high and pour the whisked egg mixture over the skillet ingredients.

Mushroom Mixture Beginning to Cook

Bacon Returned 

Egg Added

1. Tilt the skillet gently in a circular motion to allow the egg to cover the bacon and vegetables in an even layer. (Some ingredients will still be visible above the egg.)
2. Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, 4-5 minutes.
3. Scatter the cheese on top and transfer the skillet to the broiler. Broil until the top is set and begins to brown, 1-2 minutes. Remove and let rest 5 minutes before slicing.

Egg Beginning to Set 

Cheese Added 

Broiled Frittata

To serve, cut the frittata into 4 large wedges or 6 smaller wedges. Divide among plates and garnish with extra chopped basil.

Bacon and Mushroom Frittata with Fresh Basil