Grilled Fresh Basil Garlic Chicken Breasts
Comments:	Barbecued with fresh basil and garlic, chicken pieces are at their best. Pressed barbecued garlic cloves really are creamy and therefore mixes really well with remaining marinade ingredients to give an exceptional sauce. However, it is realy important to serve the sauce hot, and to pour just a little of the sauce on the center of each chicken breast. These chicken breast are excellent served along with butter-fried sugar peas and sweet red pepper strips. Serve along with an amber Chardonnay, a Napa Valley Cabernet Sauvignon, or a Zinfandel.
Servings:	8
Ingredients	Preparation
4 large chicken breasts 1 medium clove garlic, finely minced 1/2 cup [125 mL] fresh basil leaves 1 cup [250 mL] chicken or veal broth 1 large bulb garlic, separated into unpeeled cloves 2 tablespoons [30 mL] freshly finely chopped basil 2 tablespoons [30 mL] heavy whipping cream Salt and finely ground pepper, to taste Fresh basil leaves, to decorate 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 Reserved fresh basil leaves	Half chicken breasts leaving the skin on, bone chicken breast halves. Evenly slide minced garlic and fresh basil leaves under the skin of each chicken breast covering all the meat with basil leaves but reserving a few leaves for the marinade. Into a small bowl, whip together marinade dry white wine, olive oil, salt, freshly ground pepper and minced garlic until well blended. Add reserved fresh basil leaves to marinade; set aside. Arrange chicken brest halves side-by-side into a large glass shallow dish; evenly pour in marinade. Cover and leave to marinate, refrigerated, for at least 2 to 4 hours. Bring chicken or veal broth to a boil into a medium casserole. Add unpeeled garlic cloves, cover casserole and leave mixture to simmer slowly for 30 minutes. Remove garlic cloves; puree garlic cloves into a food processor fit with the metal blade. Over the casserole, firmly press garlic puree through a fine sieve. When ready to serve, preheat barbecue to medium intensity. Reserving marinade, remove chicken breast halves from marinade. Barbecue chicken breast halves 3 inches [7.6 cm] from heat source, for approximately 6 to 8 minutes on each side, until no longer pink inside. Transfer onto warm individual plates. Towards the end of cooking time, whip together reserved marinade, strained garlic puree and whipping cream into a medium casserole until well blended. Bring to a boil and leave sauce to boil until just thickened. Salt and pepper sauce. Serve done chicken breast halves onto warm serving plates, coated with sauce and garnished with fresh basil leaves.