This recipe was created by my dad, and the first time he prepared it was for my sister's wedding dinner, and it was a total success. 25 years have passed, and we still keep making it.
Season the chicken with salt and pepper and let it rest for 10 minutes.
Place a skillet over heat and add the oil; once hot, carefully place the chicken in and seal it perfectly on both sides.
Meanwhile, blend in the blender the turkey ham, onion, garlic, cream, milk, and half of the poblano pepper strips.
Preheat the oven to 180°C.
Once the chicken is sealed, place it in a baking dish and cover it with the sauce. Distribute the rest of the poblano strips over the chicken and cover it with aluminum foil. Bake for about 30 minutes at 180°C.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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