Thai Basil Chicken is a dish I discovered one summer when I had copious amounts of basil growing in my garden. Although there is an actual basil variety called Thai Basil, I usually use the standard kind and it tastes delicious. Normally I do not use iceberg lettuce for any recipe because it’s virtually devoid of nutritional value, but it’s definitely makes for the best lettuce wraps. Read more
If you’ve got some leftover chicken in the refrigerator, this quick and easy recipe is a great way to turn it into a whole new meal. If you don’t have leftovers, you can either poach some, buy a rotisserie chicken.
2 large Portobello mushrooms, stems removed
1 cup shredded chicken
2/3 cup shredded Italian blend cheese
1/4 cup green onions, sliced
2 Tbsp sun dried tomatoes, chopped
1 tsp dried basil
2 Tbsp parmesan cheese, shredded
Preheat oven to 450 degrees and place mushrooms stem side up on a baking sheet.
Stir together chicken, cheese, onions, sun dried tomatoes and basil. Spoon into mushroom caps. Sprinkle with parmesan cheese.
Bake for 15 minutes or until filling is hot and cheese is melted.