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Chicken Breasts In Poblano Sauce Au Gratin

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Ingredients

Adjust Servings:
6 chicken breasts, boneless, skinless, flattened slightly
salt & freshly ground black pepper
2 large poblano chiles (or 4 sm or med)
1/2 cup milk
1/2 cup butter
2 tablespoons flour
2 cups sour cream
cheddar cheese, to taste

Nutritional information

561.5
Calories
402 g
Calories From Fat
44.7 g
Total Fat
22.9 g
Saturated Fat
176.2 mg
Cholesterol
298.8 mg
Sodium
6.6 g
Carbs
0.3 g
Dietary Fiber
3.5 g
Sugars
33.2 g
Protein
278g
Serving Size

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Chicken Breasts In Poblano Sauce Au Gratin

Features:
    Cuisine:

    This is a delightful recipe, but I doubt if you were served cheddar cheese in San Luis Potosi, because it is extremely rare in Mexico. I have lived here for several years, and I suspect that the cheese on this yummy recipe was either manchego or Oaxacan or Chihuahua. I also advise roasting the chiles first - it gives them a better flavor. Thanks for sharing it, however - we enjoyed it with manchego cheese.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Breasts in Poblano Sauce Au Gratin, Years ago I was San Louis Potosi’, Mexico, at a quaint little restaurant on the Zocolo I ordered the most amazing chicken dish My taste buds were doing flip flops! I asked the chef for the recipe – he was happy to share but couldn’t give me exact directions – told me I would be able to figure it out Surprisingly, he was right! This recipe is so delicious, elegant and EASY! My kind of recipe! Yes, the sauce is rich, although you can prepare the dish with light ingredients Note: I am a big fan of brining chicken Your choice If you do brine, be sure to rinse the chicken before cooking , This is a delightful recipe, but I doubt if you were served cheddar cheese in San Luis Potosi, because it is extremely rare in Mexico I have lived here for several years, and I suspect that the cheese on this yummy recipe was either manchego or Oaxacan or Chihuahua I also advise roasting the chiles first – it gives them a better flavor Thanks for sharing it, however – we enjoyed it with manchego cheese , Years ago I was San Louis Potosi’, Mexico, at a quaint little restaurant on the Zocolo I ordered the most amazing chicken dish My taste buds were doing flip flops! I asked the chef for the recipe – he was happy to share but couldn’t give me exact directions – told me I would be able to figure it out Surprisingly, he was right! This recipe is so delicious, elegant and EASY! My kind of recipe! Yes, the sauce is rich, although you can prepare the dish with light ingredients Note: I am a big fan of brining chicken Your choice If you do brine, be sure to rinse the chicken before cooking


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    Steps

    1
    Done

    Flatten the Chicken Breasts Slightly and Sprinkle With Salt and Pepper.

    2
    Done

    Remove Stems, Seeds and Membranes from Poblano Chiles. Puree' in a Blender With the Milk.

    3
    Done

    Melt 1/2 of the Butter in Med. Saucepan. Add the Flour and Stir Until Smooth. Add the Chile Puree' and Stir. Add the Cream and Stir Until Mixture Thickens. Remove from Heat and Taste For Salt. Adjust If Needed.

    4
    Done

    Preheat the Oven to 350 Degrees. Melt the Remaining Butter (or Less, If You Choose) in a Skillet, Add the Chicken and Saute' 2 Minutes on Each Side. Transfer Chicken to a Lightly Greased Baking Dish, Cover With the Poblano Sauce, Sprinkle With the Cheese. Bake For 10 Minutes or Until Chicken Has Reached an Internal Temperature of 160 Degrees.

    5
    Done

    Note: Dh and I Really Like Spicy Food, So My Cheese of Choice Is a Habanero Cheddar. If You Want Just a Touch of Spice, Try Jalapeno Jack. Any Combination of Cheese Will Work.

    6
    Done

    Serve With Rice Coastal Style. (i Will Post.).

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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