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Lorenza Ávila
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Recipe

Chicken in Salsa de Poblano

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Chicken breasts dipped in a creamy poblano chilli sauce and gratinated with grated cheese.
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Ingredients

6 portions
  • 3 chicken breasts, whole of about 375 gr each
  • 1 pinch black pepper
  • 1 poblano pepper, big
  • 1/4 cups milk
  • 1/4 cups butter
  • 1 tablespoon flour
  • 1 cup thick cream
  • 6 tablespoons cheddar cheese, grated (45 gr.)

Preparation

Remove the bone and skin from the breasts and cut them into halves. Flatten them a little and sprinkle with salt and pepper. Refrigerate for 20 minutes.
Devein the chiles and remove the seeds. Make a puree with them and with milk.
Melt 2 tablespoons (30 g) of butter in a small saucepan. Add the flour and stir until it acquires a homogeneous consistency. Add the chile puree and mix well. Add the cream, stirring constantly, over low heat until the mixture starts to boil and thickens. Remove from heat and add salt to taste. (Up to this point can be prepared 6 hours before and reheat over low heat before using it).
Preheat the oven to 180 C (350 F). Melt the rest of the butter in a pan and put the chicken breasts. Sauté for 2 minutes on each side. Transfer to a lightly greased baking dish, bathe with poblano sauce, sprinkle with cheese and bake for 10 minutes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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