Chicken Breast Poblano
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- boneless skinless chicken breast halves (6 oz each)
- 1 1/4 lb
- asadero cheese, grated (about 5 cups)
- 4 large
- poblano chile peppers, roasted and chopped
- 1 c
- heavy whipping cream
- 2 Tbsp
- low-fat sour cream
- 1 tsp
- 2 c
- low-sodium chicken broth
1Preheat oven to 350°F.
2Place chicken breasts between 2 pieces of plastic wrap and, using the flat end of a meat mallet, flatten it to about 1/4 inch thickness. Repeat with remaining chicken breasts. (I skipped this step by purchasing thinly cut chicken breasts.).
3Place chicken on clean surface and sprinkle the top of each flattened chicken breast with 1/3 cup of the grated cheese. Starting with the long side, roll each breast into a tight cylinder. (I secured the rolled chicken breasts with toothpicks, but it wasn't included in the original recipe instructions.).
4Place each rolled chicken breast, seam side down and ends tucked under, into a 9x13-inch baking dish. The rolls should be touching. Cover and refrigerate until needed.
5In a food processor fitted with a metal blade, combine the chiles, heavy cream, sour cream, and salt. Process 2 to 3 minutes or until thoroughly blended, stopping once or twice to scrape the sides.
6Place chile mixture in 4-quart saucepan, add the chicken broth, and place on stove over medium heat. Bring to gentle simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and thickens enough to coat the back of a spoon, about 20 minutes.
7Pour the sauce mixture over the prepared chicken breasts and top with the remaining grated cheese. Bake at 350° for 50 to 60 minutes, or until the chicken is cooked thoroughly and the cheese is slightly browned and the sauce is bubbling. Remove from the oven, and let stand 5 minutes before serving.
8Using a spatula, transfer the chicken to warmed dinner plates and spoon sauce over each serving. Serve immediately.