Seared Chicken with Pepper Sauce & Roasted Potatoes

By [e-mail]

Ingredients

• 1/2 C basil
• 1/2 C chopped, seeded poblano pepper
• 1/4 C chicken stock
• 2 T chopped jalapeno pepper
• 2 T white wine vinegar
• 1 T lemon juice
• 3/4 t kosher salt, divided
• 1/4 t sugar
• 6 garlic cloves
• 4 green onions, divided
• 1 T olive oil
• 4 skinless, boneless chicken breast halves
• 1/2 t pepper

Details

Servings 4

Preparation

Step 1

Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 t salt, sugar, garlic, & 3 green onions in processor & process until finely chopped

Light grill. Drizzle chicken with olive oil & season with salt & pepper. Grill 5 min per side. Place chicken on platter; drizzle with sauce. Thinly slice remaining green onion & sprinkle over chicken.

Cal.245 Serve with Thyme Roasted Potatoes & Shallots:

Preheat oven to 475. Combine 1 lb halved new potatoes, 4 large quartered shallots, salt & pepper & 1 T olive oil in large bowl. Place on rimmed baking sheet & bake 15min, stirring once after 7 min. Place in serving dish & sprinkle with 2 t chopped thyme