4 boneless, skinless chicken breast halves
1/3 cup chopped onion
4 cloves garlic, minced
2 teaspoons all-purpose flour
1 (16 ounce) can sliced jalapeno peppers, drained
1 1/2 teaspoons Worcestershire sauce
1/3 cup baby carrots
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro
1/4 teaspoon liquid smoke
1 teaspoon white wine
1/2 teaspoon paprika
2 tablespoons molasses
4 jalapeno peppers, seeded and halved
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed, dried sage, dried sage, dried tarragon, dried marjoram and other dried basil
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
In a medium saucepan over medium heat, bring chicken to a boil. Reduce heat to low and cook until no longer pink, about 15 minutes. Remove chicken from mixture and place in a food processor or blender. Season with garlic, onion and white sugar. Mix together.
In a small bowl, mix flour, jalapeno peppers, Worcestershire sauce and carrots and toss over chicken. Place in small bowl with juices, stirring until vegetables are evenly coated. Transfer chicken mixture to a serving bowl (see Cook's Note).
Return chicken to juices, add 1/3 cup of the pepper sauce mixture and toss. Return to chicken mixture, stirring often, until chicken is cooked through. Transfer chicken to platter. Garnish with parsley, cilantro and shredded chicken.
Preheat grill for high heat and lightly oil grate. Grill chicken on each side for 10 minutes on each side.
Place chicken mixture on each side of a saute pan, press butter on bottom and place on top of plastic or paper foil to prevent splattering. Grill over medium heat, covered, for 25 minutes.
Remove foil, turn chicken pieces over and brush with flour mixture. Grill chicken 5 minutes on each side, turning once, until no longer pink. Remove from skillet and brush with butter mixture. Serve over rice, noodles or pasta.