Recipe courtesy of The Stockyards
Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1291
- Total Fat
- 110
- Saturated Fat
- 62
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 64
- Cholesterol
- 517
- Sodium
- 1279
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
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
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
Directions
- 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.