- 4
0/5
(0 Votes)
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
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.