When we read Frances Mayes'
Under the Tuscan Sun, about renovating an Italian villa, we particularly loved her recipes—especially for basil chicken. Our chef, James Brockman, took her chicken dish one step further, adding artichoke hearts and capers for a tangier sensation. All you need to add is a good bottle of Tuscan wine, a loaf of bread, and some sunshine!
step 1Preheat oven to 350° F.
step 2Gently wash basil leaves and dry on paper towels. Lay the basil leaves on top of one another, slightly overlapping, and roll up like a cigar and slice into thin pieces. Place in bowl.
step 3Add the thinly sliced spring onions or scallions to the bowl.
step 4Add the capers, lemon juice, sliced artichoke hearts, and sliced tomatoes.
step 5Season with salt and pepper, and gently toss until mixed.
step 6Coat baking dish with 1 Tablespoon of olive oil. Place chicken breasts in a baking dish so that they do not overlap.
step 7Divide the basil-artichoke mixture between the 6 chicken breasts and lightly press it down to cover the breasts.
step 8Drizzle the remaining 3 Tablespoons of olive oil over the chicken breasts.
step 9Bake the chicken, uncovered in a 350° F oven, for 30 minutes, until firm.
step 10Turn the oven onto "Broil" and broil the breasts on the top rack until the vegetables are browned slightly (about a minute). Watch closely to avoid burning.
step 11Place chicken on a warm serving plate and drizzle with any juices from the pan. Garnish with lemon and fresh basil.