Photo: Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups Recipe
Ingredients
- Cooking spray
- 1 box corn muffin mix (recommended: Jiffy)
- 1/2 cup shredded Mexican cheese blend
- 1 (7-ounce) jar chopped pimentos
- 2 tablespoons freshly chopped cilantro leaves
- 6 poblano peppers, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1/2 cup sliced red onion
- 1 fennel bulb, thinly sliced
- 4 roasted chicken breast halves
- 1 (14-ounce) can peaches, undrained
- 1 tablespoon freshly chopped rosemary leaves
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
Serve chicken with poblano corn muffins on the side.
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By Diamondback Dave
Queen Creek, 41
on August 09, 2010
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This meal really surprised. Such a mix of flavors, and all complimenting themselves. Family ate this up without a problem. This will go into the recipe binder.
By coomercl_12837686
Daytona Beach, 48
on June 19, 2010
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I only made the corn muffins part of this recipe. I'm not a HUGE corn muffin fan, but I just HAD to make these after watching the show because the little muffins baked inside the pepper cups make such a great presentation! I followed the recipe to a T, and they turned out perfectly. They taste like a sweet corn muffin made just a bit more interesting with the flavor of pimientos, cilantro, and a touch of heat from the poblano peppers. I didn't taste the cheese, so next time I might try to make them cheesier and maybe even use a pepper jack cheese instead of the mexican blend to give them some extra heat.
By jukesgrrl
Tucson, AZ
on March 11, 2010
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I really like fennel in salad and thought it would combine well with the peaches. As an idea it's a lot more interesting than the reality. I followed the recipe exactly with ingredients I purchased earlier in the day and rosemary from my garden.
Nothing had any oomph. I tasted several time and finally in desperation added nutmeg some extra salt and freshly ground pepper, but it still didn't improve. I was going to serve with rice I made with chicken stock instead of water, so I also bumped that up a notch by adding some spices and peas to try and compensate for the boring chicken.
This got nothing but blank stares from my family. When I referred to the peaches, a chorus went up, "What peaches?" No one could even taste them (they were tiny slices -- boo DelMonte and the juice hadn't thickened at all -- it may as well have been water. I had to eat all the leftovers.
I didn't make the cornbread. I would be interested in trying that, but no one else in my family likes poblanos.
Read all 18 reviews