**Sapphire**
11-02-2007, 01:04 PM
A fantastic zest for your everyday meat
From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
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
Sauce:
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
TO PREPARE:
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.
SERVES: 4
From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
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
Sauce:
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
TO PREPARE:
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.
SERVES: 4