Peachy Chicken with Basil

I got this from a Cooking Light cookbook I checked out from the library. It's got a very unique flavor so it may not be for everyone but we like it a lot!

3 Tbsp all-purpose flour

1/2 tsp salt

1/2 tsp coarsely ground black pepper

4 medium skinless, boneless chicken breast halves (1 1/4 lbs.)

2 Tbsp margarine or butter

3/4 Cup chicken broth

3 medium peaches (1 lb.), peeled and sliced

1 small red onion, thinly sliced

1/4 tsp. freshly grated lemon peel

8 large basil leaves, thinly sliced

1. On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.

2. In nonstick 12-inch skillet, melt margarine over medium heat. Add chicken and cook 6 minutes. Turn chicken over and cook until chicken is golden brown and loses its pink color throughout, 6 to 8 minutes longer. Transfer chicken to platter and keep warm.

3. Add broth to skillet; heat to boiling over high heat. Add peaches, red onion, and lemon peel. Cook, stirring frequently, until peaches are softened and sauce is slightly thickened, about 3 minutes. Stir sliced basil into skillet. Spoon sauce over chicken to serve. Makes 4 main dish servings.

* I have made this with both fresh peaches and canned peaches...it works just fine with either. I like it better with the fresh (more tangy peachy flavor) but my husband likes it with the canned so it could go either way.

Fresh Tomato Basil Pasta

Another recipe my neighbor gave me that i haven't tried yet.

Serves 6

6-8 fresh basil leaves, cut up
1/3-1/2 cup chopped fresh chives
1/3 cup olive oil
4-5 gloves garlic, sliced
4 Cup fresh tomatoes, diced
1/2 Cup crumbled feta or goat cheese
salt and pepper to taste
1 pkg linguine or angel hair pasta

Heat olive oil and add sliced garlic cloves. Heat until hot (don't scorch) and mash garlic a little. In large bowl mix basil leaves and chives with cut up tomatoes. Cook pasta and drain. Remove garlic from oil and pour hot oil over tomato mixture; lightly salt and pepper. Combine with pasta. Crumbe cheese on top and serve immediately.

Eggplant Parmesan Recipe

We have been getting eggplant from our local farm and I finally found an excellent recipe for it. I halved it for my family of 4. Sorry I always forget to take pictures!

Ingredients

2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten (I had a lot left over with 2 egss, but I don't know if 1 would have been enough)
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

Method

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking. (I only did this for about 40 minutes)

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside. (I used already diced tomatoes and didn't use a food processor. Also I added sauteed onions to the sauce. I'm sure you could add whatever herbs you usually like in a pasta sauce, or probably use jarred sauce for a shortcut.)

3 When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels. (don't you usually do the egg first and then the bread crumbs?)

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves. ( I used a 9x9 for half the recipe and it fit great)

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Herbed Tomato Sauce

This is a great way to use some of the tomatoes you may be growing in your garden. Serves 4

2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne

In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes. Transfer to large bowl.

Add the tomatoes, tomato paste, basil, rosemary, chives, salt and cayenne to the bowl, stirring well to combine.*

Meanwhile cook the pasta til just tender and drain well. Toss the hot pasta with the sauce and the remaining oil.

*My tomatoes had been in the refrigerator, so I just combined everything in the skillet to make sure they were warmed, putting the herbs in right before tossing with the pasta.

Chicken, Pine Nut, and Basil Sauce

Serves 4

10 oz shaped pasta, such as rotini or radiatore.
1 T olive oil
3/4 poiund chicken cut into 1/2 pieces
2 cloves garlic, minced or pressed
13 3/4 ounce can reduced-sodium chicken broth
1/2 coarsely chopped sun-dried (not oil packed) tomatoes (I used fresh, but it made it really wet and I had to boil a lot of liquid off.)
1/2 t salt
1/4 t red pepper flakes
3/4 C packed fresh basil leaves
2 T reduced-fat cream cheese
1 T pine nuts

Heat 2 teaspoons of the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring, until browned, about 5 minutes. With a slotted spoon, transfer the chicken to a plate.

Cook pasta according to package.

While the pasta is cooking, add the remaining teaspoon oil and the garlic to the skillet and cook until the garlic is softned, about 1 minute. Reserve 1/4 C broth. Add the remaining broth, tomatoes, salt, and red pepper flakes and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes are very soft, about 8 minutes.

Meanwhile, in a food processor or blender, combine the reserved broth, the basil, cream chesse, and pine nuts and process to a smooth puree. Stir the puree into the skillet. Return the chicken to the pan and cook until the sauce is smooth and creamy and the chicken is heated through, 2-3 mintues. Toss the sauce with the hot pasta, dived among 4 bowls, and serve topped with freshly grated parmesan and side salad.