INGREDIENTS:
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
- 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.
SERVES: 4
