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Ingredients
4 Chicken breast halves, boneless, skinless
2 Tablespoons Dijon mustard
1/4 Cup lemon juice
4 Tablespoons chopped fresh basil
2 Garlic cloves, minced
2 Tablespoons olive oil
Sauce
1 (7 oz) Jar roasted red peppers, drained
1 Small jalape�o pepper, cored & seeded
1/2 Cup chicken broth
1/4 Cup dry white wine
Salt to taste
2 Tablespoons butter
4 (6�) Flour or corn tortillas
2 Scallions, tops included, julienne
Or
6 Tablespoons cilantro, chopped
Instructions
Combine mustard, 2 tablespoons lemon juice and 1/2 of basil. Spread mixture on both sides of chicken breasts. Cover and refrigerate for 2 hours or overnight.
In a separate bowl, mix garlic, olive oil and 2 tablespoons lemon juice. Broil chicken until tender, turning occasionally, 4� to 6� from heat (5 minutes per side). Baste with olive oil mixture while cooking.
For sauce: In a blender or food processor, blend red peppers, jalape�o, chicken broth, wine, remaining basil and salt until smooth. Transfer mixture to a medium saucepan and heat to boiling, stirring until reduced to 3/4 cup. Whisk in butter and reduce heat.
To serve, place heated tortillas on each plate. Top with chicken breasts and pepper sauce and finish with scallions or chopped cilantro.