Recipe

Baked Chicken In Poblano Cream Sauce Recipe

	Hotpad / All my dishes 4 months ago A mild mexican chicken dish with a flavorful sauce. Not difficult to make and goes really well with a mexican rice. Especially good for the folks who like mexican but not the heat. Prep:30m Cook:20m Servings:6	Hotpad
	easy chicken poblano

Does this look good? Yeah! / Nope

Fans

chefelaine

binky67

wynnebaer

minitindel

brianna

dooley

valinkenmo

crabhappyc

Ingredients

3 Boneless Skinless Chicken Breast Halves

2 Tbsp Olive Oil

Salt and Pepper (to taste)

1 1/2 Cup Monterey Jack Cheese (shredded)

*****Poblano Cream Sauce*****

1 Fresh Poblano Chili

1/2 White Onion

3 Cloves Garlic

Drizzle of Olive Oil

1/4 Bunch Cilantro

1/4 cup Milk

1/2 tsp Salt

2 Tbsp Butter

1 Tbsp All-Purpose Flour

1/4 cup Heavy Cream

Juice of half a Lime

Directions

Preheat oven to 425 degrees (F)

Cut the poblano pepper in half, stem and seed

Cut the cleaned and skinned half white onion into large wedges

Peel the garlic

Place these above items in a 8 x 8 (or whatever you have) baking dish and drizzle with olive oil, turn to coat completely

Place in the oven and roast for approx 20 minutes until the skin starts to separate from the chilis

In the meantime cut your chicken breast halves in half again to make something more like a scallopini. (ie: with the breast flat on the cutting board use your knife to cut parallel to the board to divide it into two equal pieces that look like the original breast, just thinner)

Salt and pepper the chicken on both sides

Heat the 2 Tbsp of olive oil in a skillet until just short of smoking

Saute the chicken breast pieces in the skillet for about 2 minutes a side until they have a little color on them

Remove the chicken to a plate (or if you time this step right with the roasting and the creation of the sauce you can move them straight to the baking dish you used to roast the veggies and save yourself a plate to wash)

Remove the roasted veggies from the oven and lower the temperature to 350 degrees (F) DON'T forget this step!

Peal the separated skin off the poblanos (a fork can help as they are hot)

Place the roasted veggies in a blender

Add the cilantro, salt and milk

Puree the mixture

In a small saucepan over medium heat melt the butter

When the butter is melted add the flour and stir for a minute until fully incorporated and slightly cooked

Add the poblano puree to the sauce pan and stir

Add the Heavy cream to the sauce pan and stir constantly for a couple of minutes until fully incorporated and thickened a bit

Remove from the heat an add the juice of the half lime, stir to incorporate

If you have not already, place the chicken breasts in a single layer to fill the baking dish used to roast the veggies

Pour the Poblano Cream Sauce over the chicken

Top the breasts with the cheese

Bake in the oven for 20 minutes until the cheese is melted and bubbly and the chicken is cooked through

ENJOY!

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

dandelion 4 months ago said:
This sounds decadent I'll give it a try next week Yumm! :)

brianna 4 months ago said:
As I read through the recipe my mouth began to water. This dish sounds delicious. I definately have to try this real soon. Thanks & 5 forks

minitindel 4 months ago said:
Ohhhhhhh yeah baby i love this!!!!

tink

pleclare 4 months ago said:
Sounds wonderful!

dooley 4 months ago said:
This sounds great!! 5! Thanks, Dooley

wynnebaer 4 months ago said:
Oh yeah!!

valinkenmore 4 months ago said:
Sounds delish!

chefelaine 3 months, 1 week ago said:
Terrific flavor combo, HP---------- High FIVE! :+D

Add a Comment