From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons Dijon mustard
  • 1/4 cup lemon juice
  • 4 tablespoons chopped fresh basil
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (7-ounce) jar roasted red peppers, drained
  • 1 small jalapeno pepper, cored and seeded
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • Salt, to taste
  • 2 tablespoons butter
  • 4 (6-inch) flour or corn tortillas
  • 2 scallions, julienned (tops included) or 6 tablespoons chopped cilantro

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 inches from heat (5 minutes per side).  Baste with olive oil mixture while cooking.

For sauce: 
In a blender or food processor, blend red peppers, jalapeno, 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.


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