The basil growing on my balcony was getting weaker so I wanted to use it up.When you don't have any fresh basil at Step 3, use dried basil instead.When you grill the meat, put the toppings on in this order: bread crumbs - olive oil - Parmesan cheese - dried basil.Please feel free to substitute with basil paste, mayonnaise and so on.Try it with lightly flavored breast meat, or rich tasting thigh meat whichever you prefer. Recipe by Kaz0731

Great dish that highlights the flavor of basil.

I wanted to eat the pesto I'd made with chicken!If you like, seasoning with black pepper or powdered cheese works well too. Recipe by uzukaji

I simplified a chicken ham recipe that had been popular recently, and got rid of the need to remove the salt. You can make this by just using sugar, salt, and pepper without using cheese or seasonings. If you prep it up to step 4, then you can leave it in the fridge for several days, and just boil it when you want to eat it.The point is to wrap this tightly.If you are stingy with the plastic wrap, then water will get in when boiling, and dilute the flavor.If you don't twist the ends tightly enough, then the meat won't shape up nicely, and will fall apart instead of becoming circular when you cut it. The cheese may also come out. Recipe by Mameningen

Easy to prepare

Since I made plenty of basil pesto, I tried cooking chicken with it.When you are using a non-stick frying pan, please pan-fry the chicken without oil since a lot of fat comes out from it.Basil pesto contains olive oil, so I think it's better to use the least amount of oil as possible. Recipe by umemodoki

A few years ago I bought this at a bakery, and it was so delicious that I have occasionally made it at home ever since.Please use fresh basil if it's in season.If you're serving it immediately, you can omit the margarine (my personal preference). For 2 servings. Recipe by Orange Day

Grilled chicken recipe filled with ham and cheese, ready to pamper your mouth. Processed with a typical French cooking technique, then combined with soft baked potatoes. Yum yum yum is so delicious.

I've made chicken ham many times in the past, but found tying the ham together with string to be very bothersome. Using plastic wrap to form the ham is a huge help to the cook.First start by rubbing in the sugar.When you add the meat to the boiling water, it will float. Don't touch it! Just wait for the boiling to begin again, and cut the heat immediately. If you do not turn off the heat, the ham will be dry and the sugar you rubbed in will have been for nothing.Make sure you have enough sugar and salt to easily coat the chicken breasts using your hands. Recipe by Maiyochi

It is better to wrap the chicken and then boil it instead of boiling it unwrapped, as it will tenderize the meat. Serve the removed chicken skin as an appetizer.Once you cover it with sugar and salt, let it sit. You also let it sit when removing the salt content. You put it in hot water and let it sit. The point is to let it sit for long enough that you forget that you are even making it.If you are using black pepper or herbs as seasoning, then it is easier to spread out the seasoning onto the cling film and then wrap the chicken. It also tastes great without seasoning. I tied both ends with strings. The cooling time varies according to the amount of hot water and the room temperature, but you don't need to worry bout it cooking through! I have never failed when making this. If you leave it on the stove for too long, then it will overcook and harden. Recipe by Shinsan

I wanted to use up the basil pesto that I had made.If you like, you can add green pepper, onion or bacon before topping with cheese.I recommend you use homemade basil sauce, but store-bought sauce is also fine. Recipe by umemodoki