Grilled Chicken Breast & Vegetable Medley
Serving Suggestions
  • Great for tortellini, ravioli or pasta...toss with Garlic Parmesan instead of red sauce...

  • Brush on french bread and broil to make garlic bread...

  • Use on baked potatoes instead of butter & sour cream...

  • Dice potatoes, toss with Garlic Parmesan to coat, and bake in 350 degree oven until golden brown...

  • Make basil, garlic, parmesan mashed potatoes...

  • Pan sear some shrimp & put on a bed of pasta...drizzle with Garlic Parmesan and finish with some shaved parmesan cheese...

  • To make croutons...cut leftover bread into cubes & place in a large bowl...pour Garlic Parmesan around the outside edge of the bowl...stir the bread cubes from the center to the outside edge to coat evenly...bake in a preheated 350 degree oven until golden brown and crispy.


  • 4 chicken breasts, skinless and boneless

  • 2 red bell peppers, halved and seeded

  • 2 yellow bell peppers, halved and seeded

  • 2 zucchini, sliced

  • 2 ½ large onions, peeled and sliced into ½ inch thick rounds

  • 1 c  Big Sur Gourmet Garlic Parmesan

  • 1 tbls butter

  • salt and pepper to taste


  1. Directions for chicken: In a large glass dish, mix together Basil GarlicParmesan Marinade, salt, pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate 1-2 hours.

  2. Preheat an outdoor grill for high heat, and lightly oil grill Remove chicken breasts from marinade, and grill for 6-8 minutes each side, until no longer pink and juices run clear.

  3. Directions for Vegetables: In separate bowl, combine precut slices of vegetables and toss with Garlic Parmesan. Arrange slices on aluminum foil, put butter on top, and fold over and seal aluminum closed. Place on heated grill for 10-15 minutes, then turn aluminum packet over and grill for an additional 10 minutes.

  4. Carefully unwrap foil and serve with grilled chicken.


  • 8 ounces dried bow tie and/or wagon wheel pasta

  • 2 medium avocados, halved, seeded, peeled, and coarsely chopped

  • 6 slices bacon, crisp cooked, drained, and crumbled

  • 1/2 c chopped fresh basil

  • 2 tbls lemon juice

  • 1 tbls Big Sur Gourmet Garlic Parmesan

  • 1/4 tsp ground black pepper

  • 1/8 tsp salt

  • 1/2 cup finely shredded Pecorino Romano cheese



  1. Cook pasta according to package directions. Drain.

  2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese.

  3. Makes 4 servings.


  • 4 tbls Big Sur Gourmet Garlic Parmesan

  • 1 c dry bread crumbs

  • 2/3 c grated Parmesan cheese

  • 1/4 tsp ground black pepper

  • 6 skinless, boneless chicken breast

  • halves



  1. Preheat oven to 350 degrees F . Lightly grease a 9x13 inch baking dish.

  2. In a bowl, put the Garlic Basil. In a separate bowl, mix the bread crumbs, Parmesan cheese, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

  3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

  4. Serve on a bed of pasta with a garden salad dressed with Garlic Parmesan.

Avocado Basil Pasta

Baked Garlic Parmesan Chicken

Garlic Parmesan


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Customer Service: 619-448-3233

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