Cilantro Stuffed Chicken with Poblano Chile Sauce
- 2 chicken breasts
- 1.5 tbsp chopped fresh cilantro
- 2 cloves garlic (I used 3)
- 1 tsp finely chopped onion (I misread the recipe and added the onion for the sauce to the mix! I used about 1/4 C onion here.)
- dusting of chili powder, salt, cumin, and cayenne
- grated manchego cheese (I used about 1/3 C)
- Poblano sauce: 2 roasted poblano peppers, 2 cloves garlic, 1/2 small onion, 8 oz chicken broth, added 1/4 c light cream; added salt (Since I had so much extra onion in the chicken stuffing, I only used 1/4 C onion in the sauce. I also used 3 cloves of garlic, and skim milk instead of light cream. I also added about 1/4C of manchego cheese.)
- I roasted the chiles first. I put them in the oven at 400 for about 15 minutes, then put them in a covered bowl for 15-20 minutes to cool.
- Cut a pocket into each chicken breast.
- Mix cilantro, garlic, onion, and manchego cheese; fill each pocket with the mixture. Coat the chicken with the spices and a touch of olive oil. Place in a baking dish and bake on 400 for approximately 12-15 minutes, flipping once. (I had to bake them for about 10 minutes extra after flipping them. I also sprinkled them with extra manchego cheese.)
- Make the sauce: Peel skin off of roasted peppers, and chop. I kept some of the seeds because we like heat. Then, heat olive oil in a small pot and saute onions and garlic. Add peppers and broth and bring to a simmer for 1 minute. Transfer to a blender and puree. (I skipped the pureeing step - I didn't think it was necessary, but it would have made it look just a little bit prettier. But, I still think it looked very tasty as it was.) Return to pot, add cream and bring to a simmer. Season with salt. (This is where I added the manchego cheese.)
- Serve sauce over chicken.
Mike could not stop raving about how excellent this meal was. The chicken was perfectly tender and flavorful. I think it had just the right amount of heat, but Mike added hot sauce to his. I served this with Spanish rice. (Sautee chopped onion and garlic in olive oil. Add 1C rice and sautee until toasted. Add 1/2 C crushed tomatoes and 1 C chicken broth. I also added about 1 T of the chopped Poblano chile from the chicken recipe. Bring to a simmer, then reduce heat to low, cover, and simmer for 22 minutes.)
I will DEFINITELY be making this again!!!!