Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce

Total Time:
25 min
5 min
20 min

2 servings

  • Poblano and Pepper Jack-Stuffed Chicken Breasts:
  • 2 small to medium fresh poblano peppers
  • Two 8-ounce boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Two 2-ounce slices pepper jack cheese
  • Ancho Chile Cream Sauce:
  • 2 cups heavy cream
  • 1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice
  • 1/2 tablespoon ancho chile powder
  • For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.

  • Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.

  • Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.

  • Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.

  • When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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