Cilantro Stuffed Chicken Breasts With Poblano Chile Sauce Recipes

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.

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.

Steps:

• Heat oven to 400ºF.
• Place chicken, top sides down, on work surface; top with chiles and cheese. Roll up chicken, starting at one short end of each breast; secure with wooden toothpicks.
• Add chicken to large skillet sprayed with cooking spray; cook on medium-high heat 6 min. or until evenly browned, turning occasionally. Transfer to rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. or until chicken is done (165ºF). Cool 5 min. Meanwhile, blend remaining ingredients in blender until smooth.
• Remove and discard toothpicks from chicken. Slice chicken. Serve with avocado sauce.

Steps:

• Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in bowl; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
• Heat oven to 375°F. Combine cracker crumbs, 1/4 cup cilantro, garlic and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook tomatoes just until warmed.
• Combine cheese and remaining cilantro. Top chicken with tomatoes; sprinkle with cheese mixture.

Steps:

• I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.
• Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.
• Place the chiles in a zip-lock bag and let steam for about 20 minutes.
• Prepare enchilada sauce.
• Carefully remove the outer skin from the chiles.
• Cut a slit in the chiles and carefully remove the seeds. Don't be overly concerned about the peppers splitting.
• Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.
• Stuff the chiles.
• Spray a casserole dish with vegetable spray and place the peppers in the dish.
• Cover with remaining sauce and cheese.
• Bake in a 375°F oven until the peppers are heated through and the cheese is melted (about 20 minutes).