Recipe(tried): Basil Grilled Chicken, and Parmesan Garlic Mashed Potatoes

Here in Western Massachusetts, our weather has been back and forth between some very nice days and some rainy ones. Yesterday, we had a bit of a break in the rain so I decided to make the following chicken recipe from Paula Deen, which I had been toying with making for quite a long time. I also had some fresh basil that I needed to use so this seemed like the perfect recipe. It is very good as well as easy, and the basil-butter mixture is fantastic! I served it with Parmesan Garlic Mashed Potatoes. We also had grilled eggplant, zucchini, and plum tomatoes. It's definitely a dinner I plan to repeat.

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BASIL GRILLED CHICKEN
Recipe courtesy Paula Deen, 2007
Serves: 4 servings

3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional

Prepare charcoal grill.

Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.

Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.

Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.

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PARMESAN GARLIC MASHED POTATOES
Serves 4 persons

2 lb. boiling potatoes (Russet or Idaho - about 3 fairly large potatoes)
5 or 6 cloves garlic, peeled
6 tablespoons butter, softened
1/2 cup milk, warmed
2/3 cup freshly grated Parmesan cheese
Salt to taste

Peel the potatoes. Cut them in half, lengthwise. Then, cut them into thirds crosswise so you have 6 pieces from each potato. Put the potatoes, and the garlic cloves in a large pot with enough cold water to cover them well. Cover the pot, bring to a moderate boil, then remove the cover, and cook 10 1/2 to 11 minutes. Drain the potatoes and garlic, and return to pan. Return the pan to low heat and shake the pan to dry the potatoes. Add the butter and let it melt, then add the warmed milk. Using a hand mixer or an old fashioned potato masher, mash the potatoes and garlic, incorporating the Parmesan cheese as you mash the potato mixture. Serve piping hot.