So, I've finally decided to post a real blog entry featuring one of my recipes. As some of you may know (if you're my friend, you'll know), I often cook and share my recipes online...just not like on a real blog.
I mean, I did post some of the stuff I make at home but it's not really a blog entry. It's more of an afterthought sort of thing.
That lead to some issues, SERIOUS ONES.
Why?
You see, I'm a blogger/writer and sometimes clients would google me and see that my own blog is basically a ghost town complete with tumbling weed and eerie silence. They find it hard to believe that someone who ghostwrites for them can't write for her own blog.
I know, I know, you came here for the recipe and not for the mini-rant and existential(?) musing but I just want to get that out of my system and boy, why do I sound so awkward writing for myself!?? haha!
Tomato Basil Chicken Parmesan Recipe
More back story ---> Earlier this month, I began sharing photos of my some of my daily kitchen adventures at instagram and quite a few people asked me if I can post the recipes too.
Well, I'm not exactly a fan of maintaining my own blog so it took me a long time to take care of my laziness busy schedule to write this baby up.
I guess it took a long time jumping from the web to my frying pan because I'm based in the Philippines and finding fresh basil at the supermarket and grocery has been like the quest for the holy grail until recently. So yep, this dish has been waiting for sooo long to be made, hence the back story needs to be told :P
I did share my first attempt at fb and instagram and thankfully, people responded positively so it so here goes,
My recipe for tomato basil chicken parmesan:
Make sure you've shopped and have all ingredients ready. It is always best (in my opinion) to use fresh tomatoes and rock salt for this tomato basil chicken parmesan recipe.
Why?
Why?
because those ingredients makes this dish rustic, fresh, and summery y'all!
to start, chop up them garlic, basil, and tomato. Don't make it fancy!
Season the chicken with freshly cracked black pepper and rock salt.
Fondle that chicken breast and don't be afraid to be inappropriate with it haha!
heat a pan over medium high heat and wait til it's smoking before adding olive oil to coat the bottom of the pan.
I'm using a non-stick pan here but I opted to add a generous amount of olive oil because you really can't go wrong with it. Also, it's good for you!
Place the deboned chicken breasts skin-side down and brown on both sides.
looking yummy!
add the garlic and cook for a bit longer until you can smell the garlic doing it's magic.
Add the diced fresh tomatoes and saute. You may add 1/4 cup of water to help the tomatoes soften or if you want the dish to be more 'saucy'.
Once the tomatoes have softened a bit and formed a chunky sauce with the olive oil (about 5-8 minutes), add the fresh basil and cook for 1 minute and then top with grated parmesan cheese.
Enjoy over pasta or rice!
I would suggest to add a bit more olive oil if you'll serve this over pasta; preferably angel hair spaghetti or spaghetini kinda like what you do with aglio olio.
Let me know if you try it!
And here's the printable version :)
Tomato Basil Chicken Parmesan Recipe by PinkGingerSnaps
Ingredients:
- 1 lb or half a kilo of boneless chicken breast with the skin on.
- 1 tsp rock salt or use 1/2 tsp if using table salt (you may add more)
- 1 1/2 cup coarsely chopped fresh tomatoes
- 1/3 cup grated parmesan cheese
- 1 cup fresh basil leaves, coarsely chopped as well
- 1/4 cup high quality olive oil
- 2-3 cloves of garlic, roughly chopped.
Procedure:
Prepare the chicken by seasoning it with salt and pepper. Chop up the basil, tomatoes, and garlic as well. Heat a pan over medium-high heat until it is very hot. Add the olive oil and chicken skin side down. This sears the chicken and keeps the juices inside. Brown on both sides. Once that is done, add the garlic and saute until the garlic is slightly browned then add the tomatoes. Decrease the heat to medium and allow the tomatoes to soften (may take 5-10 minutes depending on how ripe the tomatoes are). You may add a bit of water to help the tomatoes meld with the olive oil. Add the basil and cook a minute longer then remove from heat and add the parmesan cheese. Nom, nom, nom!
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