DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Shake pepper and thyme on chicken breasts.
- Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
- Set aside in a baking dish and preheat oven to 375 degrees.
- In a saute pan, melt butter and saute onion and poblano peppers till soft.
- Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
- Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
- Turn on blender and puree, leaving some of the texture- set aside.
- Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
- Take the remainder of the peppers and onion and place them on top of the chickens.
- Cover the top with cheese and lightly sprinkle thyme on top of everything.
- Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
- Serving suggestion: With rice!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
CHICKEN BREAST POBLANO
This is my version of a recipe from the Nordstrom "Entertaining at Home Cookbook". The recipe instructions have 2 strips of proscuitto rolled into each chicken breast, but I left them out and thought this dish was excellent. Asadero cheese, sometimes labelled Chihuahua or Oaxaca cheese is a white, cow's milk cheese with good melting properties found in Latin markets and most cheese shops. The Gourmet Sleuth website states that adequate substitutes for Asadero cheese are Fontina or Monterey Jack (which Monterey Jack is what I used, but I'd love to try it again using Asadero cheese).
Provided by Northwestgal
Categories Mexican
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Place 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.).
- Place 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.).
- Place 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.
- In 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.
- Place 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.
- Pour 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.
- Using a spatula, transfer the chicken to warmed dinner plates and spoon sauce over each serving. Serve immediately.
Nutrition Facts : Calories 640.6, Fat 45.8, SaturatedFat 27.4, Cholesterol 231.3, Sodium 800.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4.5, Protein 49.5
CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM
Steps:
- Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
- Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
- While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
- Drizzle chicken with any pan juices and serve with sauce.
CHICKEN WITH POBLANO CREAM SAUCE
Steps:
- Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
- Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
- Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.
CHICKEN BREASTS IN POBLANO SAUCE
This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!
Provided by Leslie in Texas
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
- Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
- Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
- Reduce oven temperature to 350 degrees.
- Melt 2 Tablespoons of butter in a small saucepan.
- Add flour and stir over medium heat until thick.
- In a blender or food processor,pure'e half of the poblano together with the milk.
- Add to the flour mixture, mix well, and whisk in heavy cream.
- Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
- Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
- Cut remaining poblano in strips.
- Cover chicken breasts with poblano strips,sauce and cheese.
- Bake for 10-12 minutes, or until cheese has melted.
Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30
More about "chicken breast poblano recipes"
CHICKEN POBLANO CASSEROLE RECIPE | 4 INGREDIENTS, GLUTEN FREE
From mylifecookbook.com
CHICKEN BREASTS AND POBLANO BOWLS RECIPE | HELLOFRESH
From hellofresh.ca
CHICKEN SALAD CHICK CHICKEN POBLANO SOUP RECIPE
From cookchickeneasily.com
CHICKEN WITH CREAMY POBLANO SAUCE - POLLO A LA CREMA DE CHILE
From mexicoinmykitchen.com
POBLANO SAUCE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICED CHICKEN BREASTS WITH POBLANO AND BELL PEPPER RAJAS - BON APPéTIT
From bonappetit.com
THE BEST CHICKEN IN A CREAMY POBLANO SAUCE, IT’S SERIOUSLY ... - YOUTUBE
From youtube.com
CHICKEN POBLANO - STETTED
From stetted.com
CHICKEN WITH POBLANO PEPPERS AND CREAM - LOW CARB MAVEN
From lowcarbmaven.com
CREAMY CHICKEN POBLANO - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
ONE SKILLET CHEESY GREEN CHILE CHICKEN - HALF BAKED HARVEST
From halfbakedharvest.com
GRILLED CHICKEN WITH CREAMY POBLANO SAUCE - GRILLING COMPANION
From grillingcompanion.com
CHICKEN BREASTS IN POBLANO SAUCE RECIPE
From recipeland.com
OVEN BRAISED POBLANO CHICKEN - JANINE'S RECIPES
From janinesrecipes.com
BRAISED CHICKEN AND POBLANO CHILES - FOOD & WINE
From foodandwine.com
SLOW COOKER CHICKEN POBLANO - CREAMY POBLANO CHICKEN RECIPE
From temeculablogs.com
CHICKEN POBLANO CASSEROLE RECIPE WITH CREAMY SAUCE
From agrillforallseasons.com
EASY CHICKEN POBLANO SOUP - THE HEALTHY MAVEN
From thehealthymaven.com
16 CHORIZO RECIPES THAT GO BEYOND BREAKFAST - YAHOO FINANCE …
From ca.finance.yahoo.com
CREAMY POBLANO CHICKEN - COOKING FOR KEEPS
From cookingforkeeps.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love