I thought this was good and easy to make. I didn't have enough fresh basil, so used dried in the liquid mixture.
4 boneless skinless chicken breast halves
16 fresh whole basil leaves
1.2 c chicken broth
1/4 c chopped fresh basil leaves
1 T lemon juice
1/4 t black pepper
1 garlic clove minced
1 T olive oil(opt)
With knife parallel to cutting board, cut slit along one side of each chicken breast to form a pocket. Place 4 whole basil leaves in each pocket and press closed. In a small bowl, combine broth, basil, lemon juice, pepper and garlic. Set aside
In medium skillet, heat oil(Beth used non stick pan, so no oil) and add chicken. Brown on both sides. Pour broth mixture over chicken and bring to a boil. Reduce heat to low. Cover and cook for 7-8 minutes until chicken in no longer pink in center.
1/2 cup bottled Italian dressing
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle seasoning Beth used chipotle chili powder
3 skinned and boned chicken breasts (about 2 lb.)
1 (2-lb.) flank steak Beth didn't use
Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Repeat procedure with remaining marinade and flank steak. Chill 2 hours.
Grill chicken and steak at the same time. Grill steak, covered with grill lid, 10 minutes on each side or to desired degree of doneness; grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.
Remove from grill, and let stand 10 minutes. Cut steak and chicken diagonally into 1/4-inch-thick strips.