PREPARATION:

1. Bring a small pot of water to a boil, add the basil, stems and leaves and blanch for 10 to
2. 15 seconds. Immediately shock the basil in a bowl of ice water. Squeeze the basil to

Method

1. remove most of the water and then roughly chop it. Place the basil and 1/2 cup extra
2. virgin olive oil in a blender and blend until smooth. Strain the oil through a fine mesh
3. sieve. Discard the pulp and set aside the basil oil.
4. Season the chicken breasts on both sides with the salt and pepper. Heat a grill or a grill
5. pan to medium high, place the chicken on the grill and cook for 3 minutes. To make cross hatch marks turn the chicken 90° and cook for another 3 minutes. Turn the chicken over and cook for another 6 minutes. Remove the chicken breasts to a platter and let rest for at least 5 minutes before slicing.
6. Heat a medium size sauté pan with high sides to medium high and add the vegetable
7. stock, carrots, turnips, and leeks. Season with 1/2 teaspoon salt and ½ teaspoon pepper. Simmer vegetables for 8 to 10 minutes or until tender. Add the peas and spinach and cook for another minute. Stir the butter into the pan. Reseason if necessary. Slice chicken breasts on a bias. In a large shallow bowl, spoon baby vegetables and a little broth into the bowl. Lay the chicken breasts over the baby vegetables and the broth. Drizzle 1 tablespoon of the basil oil over the dish. Garnish with edible flowers if desired.

   Editor's Note: Use organic chicken and organic, locally-grown produce as much as possible.

8. Learn more about sustainable food choices with our Eat Green Guide.

9. This recipe was featured in the Greens and Grains Episode of Emeril Green.