Thankfully, we decided to make this dish a 2nd time (with Nick and Maureen) and were able to get a photo.
It was a huge success -- Maureen likes to call it the "green crack sauce".
I was worried that the boneless skinless chicken breasts would end up being dry and boring, but by cutting them up into thirds before cooking, I think it worked out well. The chicken was moist; the sauce was pungent and creamy and the peppers had that nice smoky flavor.
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