Serves 4 (serving size: 1 chicken breast and about 3 tbsp. sauce)
Photo: Jennifer Causey
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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