CookingLight_Hi-Contrast_Reg_WEB

By johnwhorfin

Ingredients

• 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
• Calories 245
• Fat 7.9g
• Satfat 1.4g
• Monofat 3.8g
• Polyfat 1.1g
• Protein 37g
• Carbohydrate 5g
• Fiber 1g
• Cholesterol 109mg
• Iron 1mg
• Sodium 569mg
• Calcium 40mg
• Sugars 1g
• Est. added sugars 0g
• Calories 245
• Fat 7.9g
• Satfat 1.4g
• Monofat 3.8g
• Polyfat 1.1g
• Protein 37g
• Carbohydrate 5g
• Fiber 1g
• Cholesterol 109mg
• Iron 1mg
• Sodium 569mg
• Calcium 40mg
• Sugars 1g
• Est. added sugars 0g

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

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.

Step 2

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.