Serves 4 (serving size: 1 chicken breast and about 3 tbsp. sauce)
Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño, and basil. Seed or omit the jalapeño for less heat. Serve with roasted potatoes or a green salad with a delicate vinaigrette so as not to overwhelm the flavor of the main dish
If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end up with a golden brown platter of delicious chicken ready for the tasting. If you omit the piri piri sauce, this is a classic, seared chicken breast that can be used in any recipe including chicken salads, soups, or casseroles.
1/2 cup fresh basil leaves
1/2 cup chopped seeded poblano pepper
1/4 cup unsalted chicken stock (such as Swanson)
2 tablespoons chopped jalapeño pepper
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt, divided
1/4 teaspoon sugar
6 garlic cloves
4 green onions, divided
1 tablespoon olive oil
4 (6-oz.) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
Est. added sugars 0g
How to Make It
Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, and 3 green onions in the bowl of a food processor; process until finely chopped.
Heat a large skillet over medium-high. Add oil; swirl to coat. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Add chicken to pan; cook 5 minutes. Turn chicken; cover, reduce heat to medium, and cook 8 minutes. Add basil mixture to pan; bring to a simmer. Cook, uncovered, 5 minutes. Place chicken on a platter; drizzle with basil mixture. Thinly slice remaining green onion; sprinkle over top.
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