Tomato Basil Salad with Roast Duck and Scallion Croutons 20 minutes. Serves 4 to 6. Serve the salad just after tossing so the bread stays crisp and the herbs fresh. 12 ounces sesame scallion bread ...

Remove any skin and excess fat from chicken pieces. Cut chicken into ½-inch cubes. Rinse, peel, and finely chop onion. Peel and mince garlic. Rinse, core, remove seeds, and chop tomatoes.

1. Heat an outdoor grill to high (see tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty ...

Step 2 Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat.

This is a great tomato soup recipe, just a bit different from the standard with the roasting of the vegetables and the addition of lots of fresh basil. At the restaurant, they make a double batch ...

¼ cup fresh basil leaves 1. In a heavy stock pot, melt butter with olive oil over medium-high heat. 2. Chop and seed the tomatoes. 3. Add tomatoes and onion to the butter and oil. Add salt. 4.

Chef Allie makes tomato basil chicken.With interest in adult summer camps surging, one Connecticut spot is offering grown-ups a nostalgic, community-filled escape this summer.

When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.

3 oil-packed anchovy fillets, chopped (optional) 1 cup basil leaves (purple or green) 1½ lb. heirloom tomatoes, some sliced, some cut into wedges 2 ...

Add the canned tomatoes, basil, thyme and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.