Home From Erika's Kitchen Basil Rubbed Chicken A La Erika

Basil Rubbed Chicken A La Erika

by Erika Nicole Kendall

I can’t remember the brand, but the chicken is sliced thinly – no more than half an inch thick – and it is amazing. If you can’t find it, you can either slice the chicken thinly yourself or pound it thin using the side of a plastic cup, rolling pin or anything with a hard flat side that you can control.

4 slices of chicken breast

1 tbsp olive oil

1 tbsp basil

1 tbsp oregano

1 tbsp parsley

1 tbsp tarragon

1 tsp garlic powder

1 tsp coriander

half a pinch of salt (and I mean half a pinch)

two plates

Mix your seasonings up in a separate bowl. Lay your pieces of chicken flat on a plate. Rub one side of your chicken with the olive oil first – only use half of it. Use your oily fingers, stick them in the seasoning, and rub the side of your chicken. Take the second plate, put it on top of the chicken, and flip both plates over so that the bare side of the chicken is now facing up. Rub the chicken with the olive oil, then seasonings just like before. Try to use all of your seasonings. Let it sit for an hour.

Take a skillet, spray it with olive oil, and start cooking your chicken.

In the picture, you’ll see wheat pasta with parmesan and literally a teaspoon of cream, fresh tomato slices and french bread baked and rubbed with the exact same seasoning combination as on the chicken.

It’s Italian night! Enjoy! 🙂

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Vonda April 24, 2010 - 6:21 PM

I am definitely trying this tomorrow.

Vonda April 25, 2010 - 3:42 PM

Major kudos to Erika! This was delicious and light yet satifying. I was nervous about too much seasoning but it was perfect. My sis tasted and said “it tastes healthy..but it’s good”…
I am going to start thinly slicing chicken breasts from now on; no more huge hunks of poultry for me!

colette June 3, 2010 - 7:59 AM

Tonight that is supper (may have to pass on that whole wheat pasta though…only my brother can cook that thing well)

Yvette October 1, 2012 - 11:57 AM

Are these measurements for dried or fresh herbs? I felt like it was a lot of seasoning lol

Erika Nicole Kendall October 1, 2012 - 4:37 PM


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