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.


more from beliefnet and our partners
Close Ad