Name: Grilled Chicken Breasts with Spicy Bolivian Sauce
Prep time: 30 s
Cook time: 20 s
Total time: 170 s
Yield: 6
Ingredients: 6 bonelessskinless chicken breast halves; Juice of 2 limes; Salt and ground black pepper to taste(optional); 3 tablespoons olive oildivided; 1 small onionchopped; 2 garlic clovesfinely chopped; 1 to 2 tablespoons hot yellow pepper paste or puree (aji amarillo) or habanero hot sauce to taste; 1 cup NESTLÉ® CARNATION® Evaporated Milk; 1/2 cup cooked quinoa; 1/4 cup unsalted dry roasted peanuts; 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

Instrucciones En Español

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.