Grilled Basil Garlic Chicken Breast Halves
Comments:	Fresh basil and garlic both help enhance grilled chicken whites. While cooking, garlic softens and looks like cream when pressing the cloves; it hen mix with the ingredients from the marinade to give an exquisite sauce. It is important to serve this sauce hot and just a little of the sauce should be poured delicately in the middle of each chiken white. These chicken whites are excellent served along with pan-fried buttered snow peas and sweet red pepper. Serve along with an amber 'Chardonnay', a Nappa Valley 'Cabernet Sauvignon', or a 'Zinfandel'.
Servings:	6
Ingredients	Preparation
4 large chicken breasts 1 medium clove, finely minced 1/2 cup [125 mL] fresh basil leaves 1 cup [250 mL] veal or chicken broth 1 large head garlic, into unpeeled cloves 2 tablespoons [30 mL] fresh finely chopped basil 2 tablespoons [30 mL] heavy whipping cream Salt and finely ground pepper, to taste Fresh basil leaves, to garnish Marinade 1/2 cup [125 mL] dry white wine 1/4 cup [60 mL] olive oil 1/2 teaspoon [2.5 mL] salt Freshly ground pepper, to taste 1 medium clove garlic, finely minced Few fresh basil leaves	Half lengthwise then bone chicken breasts leaving the skin on. Evenly slip minced garlic and remaining basil leaves under the skin of each chicken breast half covering the flesh completely with basil leaves. Into a small bowl, whip together all marinade ingredients except basil leaves until well blended. Add basil leaves to marinade. Arrange chicken breast halves side-by-side into a large shallow glass dish before pouring in marinade. Leave to marinate, refrigerated, for at least 2 to 4 hours. Bring veal or chicken broth to a boil into a medium casserole. Add unpeeled garlic cloves; cover and leave to simmer slowly for 30 minutes. Remove garlic cloves from casserole; puree unpeeled garlic cloves into a food processor with a metal blade. Firmly press pureed garlic through a fine sieve before pouring it back into casserole. To serve, preheat barbecue to medium intensity. Reserving marinade, remove chicken breast halves from marinade. Grill chicken breast halves 3 inches [7.6 cm] over heat source for 6 to 8 minutes on each side, until no longer pink inside. Transfer chicken breast halves onto individual plates. Pour remaining marinade into casserole with broth and garlic; add freshly chopped basil and pour in cream whipping until well blended. Leave garlic sauce to simmer until just thickened. Salt and pepper sauce. Evenly coat chicken breast halves with garlic sauce and serve, decorated with basil leaves.