Spanish-Style Chicken Breasts

When I was little, my mother used this dish to celebrate special days; it consists of chicken breasts covered with cheese, bacon, and onion; they are baked to achieve the perfect cheese gratin. A culinary delight that you should not miss.
Ingredients
4
Servings
  • 2 chicken breasts 2 chicken breasts
  • 2 Poblano chiles 2 Poblano chiles
  • 1/2 kilos Chihuahua cheese
  • 150 grams bacon 150 grams bacon
  • 1/4 sticks butter 1/4 sticks butter
  • 1 onion 1 onion
  • 1 clove garlic 1 clove garlic
  • 1 tablespoon coarse salt 1 tablespoon coarse salt
  • 1 pinch salt  1 pinch salt
Preparation
45 mins
30 mins
Medium
  • Preheat the oven to 250 °C.
  • Rinse the chicken breasts and cook them in the pressure cooker for 20 minutes, adding a quarter of an onion, a teaspoon of table salt, and a clove of garlic; then set the chicken aside.
  • Roast the poblano peppers over direct heat, wrap them in a cloth and place them in a plastic bag; after 5 minutes, remove the skin, seeds, and cut into thin strips of 2 centimeters.
  • Fry the bacon until golden brown, using the fat released by the bacon; sauté the previously sliced onion until it becomes transparent, set both ingredients aside separately.
  • Use a medium baking dish, cover it with butter and place the chicken breasts. Add the sour cream, place the onion, strips, and bacon, and finally sprinkle the grated Chihuahua cheese on top of the entire dish.
  • Cover the baking dish with a sheet of aluminum foil and bake for 20 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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