Preheat oven to 400ºF. Roll the basil leaves into a tight bundle and thinly slice into ribbons to create a chiffonade of basil. Peel and mince all the garlic.

In a bowl, combine the ground chicken, basil leaves, garlic, breadcrumbs, parmesan and season with salt, pepper, and crushed red pepper. (If desired, fry a small piece of the meatball mixture to ensure that it is seasoned correctly.)

Gently combine the mixture in the bowl with your hands without over-mixing. Form the meatballs into tablespoon-sized balls and roll lightly. Do not over-roll the meatballs; they should be a bit ragged. Transfer the meatballs to a plate.

In a large, ovenproof skillet, heat the 1 tablespoon cooking oil until over medium heat until hot. Add the meatballs in an even layer and cook for about 2 minutes per side until lightly browned all over. Transfer to the oven for 15-20 minutes or until the meatballs are completely cooked through, turning once midway through cooking.

If serving as an appetizer, arrange the meatballs on a bed of fresh basil leaves and drizzle with a touch of extra virgin olive oil. Enjoy!