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Seared Chicken Breasts with Green Piri Piri Sauce

Photo: Jennifer Causey

Yield

Serves 4 (serving size: 1 chicken breast and about 3 tbsp. sauce)

Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño, and cilantro. Seed or omit the jalapeño for less heat.

Ingredients

  • 1/2 cup fresh basil leaves
  • 1/2 cup chopped seeded poblano pepper
  • 1/4 cup unsalted chicken stock (such as Swanson)
  • 2 tablespoons chopped jalapeño pepper
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon sugar
  • 6 garlic cloves
  • 4 green onions, divided
  • 1 tablespoon olive oil
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 245
  • fat 7.9 g
  • satfat 1.4 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 37 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 109 mg
  • iron 1 mg
  • sodium 569 mg
  • calcium 40 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, and 3 green onions in the bowl of a food processor; process until finely chopped.

  2. Heat a large skillet over medium-high. Add oil; swirl to coat. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Add chicken to pan; cook 5 minutes. Turn chicken; cover, reduce heat to medium, and cook 8 minutes. Add basil mixture to pan; bring to a simmer. Cook, uncovered, 5 minutes. Place chicken on a platter; drizzle with basil mixture. Thinly slice remaining green onion; sprinkle over top.