Grilled Chicken Breasts with Spicy Bolivian Sauce

Level

Easy

Prep

30 min

Cook

20 min

Servings

6 servings

Spicy hot yellow peppers, creamy goat cheese, nutty quinoa, and peanuts make these Grilled chicken breasts with Spicy Bolivian Sauce a special meal.

Key Ingredients

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

Carnation®

NESTLÉ® CARNATION® Evaporated Milk

12 oz

Ingredients

●
6 boneless, skinless chicken breast halves
●
Juice of 2 limes
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Salt and ground black pepper to taste, (optional)
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3 tablespoons olive oil, divided
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1 small onion, chopped
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2 garlic cloves, finely chopped
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1 to 2 tablespoons hot yellow pepper paste or puree (aji amarillo) or habanero hot sauce to taste
●

1 cup NESTLÉ® CARNATION® Evaporated Milk
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1/2 cup cooked quinoa
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1/4 cup unsalted dry roasted peanuts
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1 package (3.5 ounces) goat cheese or 2/3 cup crumbled feta cheese
●
1/2 teaspoon salt
●
1/4 teaspoon ground black pepper

Make It

Step 1

Arrange chicken in 13 x 9-inch baking dish. Drizzle with lime juice. Season with salt and black pepper. Drizzle with 1 tablespoon of olive oil. Marinate in refrigerator for 2 hours.

Step 2

Grill or broil chicken for about 6 minutes on each side or until no longer pink in center.

Step 3

Heat remaining 2 tablespoons olive oil in large skillet over medium heat. Add onion, garlic and pepper paste. Cook, stirring occasionally, for 5 minutes or until soft. Remove from heat; let stand for 5 minutes.

Step 4

Place milk, quinoa, peanuts and onion mixture in blender or food processor; cover. Blend until smooth. Add the cheese; pulse a few times to blend. Return sauce to skillet. Cook over low heat, stirring constantly, for 10 minutes or until creamy and heated through. Season with salt and pepper. (Makes about 2 cups)

Step 5

To serve, arrange chicken breasts on platter. Pour sauce over chicken.

Recipe Notes

Tips:

• If sauce is too thick for your preference, thin with remaining evaporated milk. • The sauce can be made a day ahead, covered and refrigerated until ready to use. To reheat, dilute with more evaporated milk as needed.