Make the pasta according to package directions. Prep the tomatoes, garlic, and basil and set aside.

Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.

Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly).

Thankfully tomatoes are good for a few more months yet, and your basil plants are probably all reaching the end of the line so you’re looking for ways to use up all that fresh basil (please tell me it’s not just me), and this is how you’re going to find yourself, in September, loving September, but savoring the heck out of these last few bites of summer. It’s going to be the best when you use the extra-ripe tomatoes that your neighbor dropped off on your doorstep or the explosion of end-of-summer farmers market basil and don’t panic but IT’S ALREADY THE END OF SUMMER. I don’t mean to limit this recipe to end-of-summer months only, but. I am really just getting impatient for you to experience this end of summer perfection, so please experience it a-sap. The tomatoes, the basil, the garlic – they must shine, and using a really high quality butter (made from sweet cream and churned for a higher percentage of fat) is the way to do it.Īnd if you’re into butter and you’re into Instagram, I have the perfect thing for you: the Land O Lakes Instagram account which showcases all the amazing ways to use the golden child of all the butters. The ingredient combination here is so simple that you must must must make sure every ingredient is high quality to the point of CAN’T NOT HAVE IT. The LAND O LAKES ® European Style Super Premium Butter, as we talked about before, is just plain everything. Hallelujah and glory be, this tomato-butter-garlic basil chicken combination was so utterly simple and perfect.

It also depends on if your definition of Garden has a quantity cut off, because we’re working with about (count em) 1-2-3-4-5 single plants this summer.īut if you’ll have me, Gardeners, I’ll happily join you, because look at what came OUT OF THE GROUND FROM A SEED in my very own little backyard box. On the flip side of kindred spirits, this summer I *think* I might have officially joined the ranks of People Who Garden by no kindred association whatsoever – more by sheer determination and a lot of luck.Īnd my entrance into the club really depends on if you can count plants that were purchased from a grocery store and/or plants that have shriveled and completely died since being in your care. But I guess that means that when I actually do post chicken recipes, you kindred chicken-meh spirits out there can join with me in knowing that there are at least a few good ways to make chicken that do indeed exist in the universe. To be honest, I always feel a little hypocritical posting chicken recipes, because you already know how I really feel – a lot of the time I’m only so-so on this very regular white meat which is supposedly everyone’s favorite thing ever. Today’s post is sponsored by Land O’Lakes ! I’m super excited to be using their new European Style Super Premium Butter in this recipe because, um, Tomato Butter Sauce? Yeah.Īnd may I introduce you to what may be my new favorite way to eat chicken? It’s that beauty right up there, the one coated in the buttery garden-fresh tomato sauce featuring a few leaves of summertime basil and the aroma of freshly minced garlic.

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