Chicken Breasts In Poblano Sauce Recipes

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
• Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
• Puree in blender; add water if too thick. Season with salt and pepper.
• Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

CHICKEN BREASTS IN POBLANO SAUCE

Steps:

• Preheat the oven to 350℉ (180℃). Melt the butter in a large heavy skillet over medium-high heat. Meanwhile, rinse and dry the chicken breasts with paper toweling. Season both sides of each chicken breast with salt and pepper. When the skillet is hot add the chicken breasts and cook until well browned, about 5 minutes per side. Ideally you will develop a fond in the pan (brown bits) that will help flavor the sauce. Remove the chicken breasts and arrange in a baking dish in a single layer. Add the onion to the skillet and cook for a few minutes. Season with a bit of salt. Add the poblano peppers and cook for about 10 minutes until both the onions and poblano are softened. Remove from heat and transfer to a blender along with the sour cream and milk. You may wish to use less milk for a thicker sauce. Taste and season with salt and pepper as needed. Pour the sauce over the chicken and sprinkle the cheese on top. Bake for about 25 minutes, until the sauce is bubbling and the chicken is cooked through.

CHICKEN WITH POBLANO SAUCE

Steps:

• Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
• Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
• To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.

CHICKEN BREASTS IN POBLANO SAUCE

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.

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

CHICKEN BREASTS IN POBLANO SAUCE

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Melt 1 tablespoon of the butter in a large skillet.
• 3. Add the poblanos and onion and cook over moderate heat, stirring, until softened, about 10 minutes.
• 4. Meanwhile, melt the remaining 1 tablespoon butter in a large heavy skillet.
• 5. Season the chicken breasts with salt and pepper and add them to the skillet.
• 6. Cook over moderately high heat until browned, about 5 minutes per side.
• 7. Arrange the chicken in a baking dish large enough to hold them in a single layer.
• 8. Transfer the cooked poblano mixture to a blender with the sour cream and milk; puree until smooth.
• 9. Season with salt and pepper.
• 10. Pour the sauce over the chicken and sprinkle the cheese on top.
• 11. Bake for about 25 minutes, until the sauce is bubbling and the chicken is cooked through.

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.

CILANTRO-STUFFED CHICKEN BREASTS WITH POBLANO CHILE SAUCE

Steps:

• Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
• To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
• Serve chicken with sauce.