Ingredients
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7 tbsp olive oil, divided
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1 (1 1/2 lbs) pkg Nature's Promise® Boneless Skinless Chicken Breasts
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1 cup parsley leaves, roughly chopped
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1/4 cup chopped tarragon leaves
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2 green onions, roughly chopped
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1 medium jalapeno, chopped
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1 tbsp red wine vinegar
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2 tsp capers, drained
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1 (16 oz) bag crinkle-cut carrots
Steps
1
Preheat oven to 400°F. In an oven-safe 12-inch skillet, heat 1 tbsp oil on medium-high. Pat the chicken dry with paper towels and season with salt and pepper. Add chicken to skillet and cook 3–4 min. per side, until golden. Transfer skillet to oven and roast chicken 10–12 min., until the internal temperature is 165°F.
2
Meanwhile, in a food processor, combine 5 tbsp oil, parsley, tarragon, green onions, jalapeño, vinegar, and capers. Season with salt and pepper. Pulse until sauce is finely chopped but not completely smooth. Microwave the carrots according to package directions. Toss carrots with remaining 1 tbsp oil and season with salt and pepper. Thinly slice chicken and spoon sauce over chicken. Serve with carrots.
