This is my new favorite marinade… and side dressing… Oh. My. Word.
I found it while flippin’ through my Gooseberry Patch Summer in the Country cookbook… I was lookin’ for great new recipes for Kemmy
Click on image to print recipe.
I started with my maters… can’t wait to use this recipe with my garden maters!
Sliced ‘em up
Then grabbed some of my fresh (boxwood) basil and ran my knife through it.
Then I gave my food processor a dirty look…
And decided to use the blender attachment instead.
I heart blenders…
They don’t have a million pieces.
They don’t taunt me into throwin’ said pieces across the kitchen.
They do their job.
They aren’t out to get you… Just sayin’
So, I tossed my maters and basil into the blend… and it smelled AMAZIN’
I pretended to mince up a clove of garlic and then took a pic to show the world that my knife just doesn’t know how to mince…
Dear Pampered Chef… is that covered in your warranty?
It couldn’t possibly be me, could it?
Tossed ‘er in.
Then add one of my favoritest ingredients ever… Balsamic Vinegar.
Don’t forget to add your salt…
And 2 T Olive Oil
And then puree baby…
I really wish you could smell this. If you don’t “do” fresh herbs, break your rule just this once… fresh basil really makes this dressing/marinade over the top!
Now use half of the mixture as a marinade for 4 chicken breasts and reserve 1/2 for a side dressing.
I bag up my chicken for FREEZE-O-RAMA
Pour half in my chicken bag…
And, half in a clean baggie for the dressing.
Sooo GOODe that I made 2 sets….
Truth be told, only one made it to the freezer… Kemmy was hungry!
I threw on some asparagus and carrots to keep my chicken company.
Then I drizzled my fab-bo dressing on my veggies and enjoyed this awesome summer meal in the country