CHICKEN BREAST POBLANO
This recipe is different than others. The recipe traditionally calls for 2 strips of proscuitto rolled into each chicken breast, but I prefer to omit it and thought this dish was still superb. Asadero cheese, sometimes labelled Chihuahua or Oaxaca cheese, is a white cow's milk cheese with good melting properties. It can be...
Provided by Vickie Parks
Categories Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F.
- 2. 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.).
- 3. 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.).
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
- 8. Using a spatula, transfer the chicken to warmed dinner plates and spoon sauce over each serving. Serve immediately.
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Zoya malik Amir malik
[email protected]Overall, I thought this recipe was just okay. The chicken was a bit dry and the sauce was a bit bland. I think I would have liked it more if I had used a different type of cheese.
Mike Limas
[email protected]This recipe was a bit too complicated for me. I'm a beginner cook and I found it difficult to follow the instructions. I ended up making a lot of mistakes and the dish didn't turn out very well.
Angela yu
[email protected]I'm not sure what went wrong, but my chicken poblano turned out really dry. I followed the recipe exactly, so I'm not sure what happened. Maybe I overcooked the chicken?
maya rahman
[email protected]This recipe was a disaster! The chicken was dry and overcooked, and the sauce was watery and flavorless. I would not recommend this recipe to anyone.
Reina Alberto
[email protected]This recipe was a bit bland for my taste. I added some extra spices to the sauce and it turned out much better. I would also recommend using a different type of cheese, as the mozzarella didn't melt very well.
Rati Metreveli
[email protected]I'm not a huge fan of poblano peppers, but I decided to try this recipe anyway. I was pleasantly surprised! The sauce was very flavorful and the chicken was cooked perfectly. I would definitely make this again, but I would use a different type of pep
Angie Quintero
[email protected]This recipe was a great starting point for me to create my own version of chicken poblano. I added some corn and black beans to the sauce, and used a different type of cheese. It turned out delicious!
Rahul Ahmed
[email protected]This recipe was a bit too spicy for my taste, but my husband loved it. The chicken was cooked perfectly and the sauce was very flavorful. I would recommend using milder poblano peppers if you don't like spicy food.
Cathleen Williams
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always juicy and flavorful, and the sauce is creamy and delicious. I love that it's a relatively quick and easy recipe to make, too.
sewalem ayanaw
[email protected]This dish was a crowd-pleaser! I made it for a potluck and it was gone in minutes. Everyone loved the unique flavor combination of the chicken and poblano peppers. I highly recommend this recipe for any occasion.
Dhirendar Yadav
[email protected]Amazing recipe! The chicken was juicy and tender, and the poblano peppers added a delicious smoky flavor. The sauce was also very flavorful, with just the right amount of spice. I will definitely be making this again!
Reggie Myers
[email protected]This was a fantastic recipe! The chicken was cooked perfectly and the sauce was delightful. I served it over rice and it was a perfect meal. Thank you for sharing!
Tara Singh
[email protected]Followed the recipe exactly and it came out perfect. The chicken was moist and tender, and the sauce was creamy and flavorful. Will definitely make this again!
Allan Semmy
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique flavor combination of the chicken and poblano peppers. I highly recommend this recipe to anyone looking for a flavorful and easy-to-make meal.
Mianhaseeb
[email protected]Just made this tonight. Turned out delicious. Thanks for the great recipe!
Hena Gishto
[email protected]Great recipe! I made this for dinner last night and my family loved it. The chicken was juicy and flavorful, and the poblano peppers added a nice kick. The sauce was also very tasty, and I especially liked the addition of the sour cream. I will defin
Nwoye favour Chidera
[email protected]This chicken poblano dish was an absolute delight! The flavors were incredibly well-balanced, with the poblano peppers adding a subtle heat that perfectly complemented the tender chicken and creamy sauce. I especially appreciated the simplicity of th