Grilled Chicken Breasts with Spicy Bolivian Sauce

EL MEJOR NIDO
Grilled Chicken Breasts with Spicy Bolivian Sauce
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
6 servings
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
20 min
Spicy hot yellow peppers, creamy goat cheese, nutty quinoa, and peanuts make these Grilled chicken breasts with Spicy Bolivian Sauce a special meal.

Ingredients

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.

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.

Ingredients

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