How to make it

  • 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!

Reviews & Comments 11

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  • maureenlaw 3 years ago
    Just saw this recipe today, and I have to say, it sounds unbelievable! Will be trying this soon, thanks!
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  • keni 3 years ago
    Right up my alley...sounds great! I will be trying this one. :)
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  • pleclare 4 years ago
    WOW!
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    " It was excellent "
    chefelaine ate it and said...
    Terrific flavor combo, HP---------- High FIVE! :+D
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    " It was excellent "
    valinkenmore ate it and said...
    Sounds delish!
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    " It was excellent "
    wynnebaer ate it and said...
    Oh yeah!!
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    " It was excellent "
    dooley ate it and said...
    This sounds great!! 5! Thanks, Dooley
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  • pleclare 4 years ago
    Sounds wonderful!
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    " It was excellent "
    minitindel ate it and said...
    ohhhhhhh yeah baby i love this!!!!

    tink
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    " It was excellent "
    brianna ate it and 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
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  • dandelion 4 years ago
    This sounds decadent I'll give it a try next week Yumm! :)
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