Recipe by Levana Kirschenbaum of Levana’s catering and formerly Levana’s Restaurant in NYC. Levana currently gives food demonstrations and is actively at work on her new cookbook, Superfoods. Stay tuned for a sneak peak of her book or visit her at www.levanacooks.com.
You will never say your chicken breasts come out dry ever again. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. Ingredients:
1 bunch basil, leaves only (about 1 cup packed)
1/2 cup olive oil
6 large cloves garlic
Coarsely ground pepper to taste
5 whole chicken breasts, medium size, skin on, bones out (ask your butcher to do this for you)
1 cup dry white wine
1/4 cup balsamic vinegar
In a food processor, form a paste with the basil, oil and garlic. Transfer to a mixing bowl, with the pepper and chicken, and marinate overnight.
Preheat oven to 450 degrees. Arrange the chicken in one layer, marinade and all. Bake 15 minutes. Add the vinegar and bake 10 more minutes. Let them rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast. Serve hot with all the cooking juices. Room temperature will be OK too.