Friday, April 26, 2013

Chicken with Poblano Cream Sauce

One of Michael's favorite dishes when we go out for Mexican food is Pollo Poblano.  So this year, I decided to create a healthier version of this delicious dish for his birthday.  Basically, it's chicken coated in a creamy poblano pepper based sauce and sprinkled with cheese.  Don't worry, it's not overly spicy - just the perfect amount of kick.  Here's how Mama makes it:

Chicken with Poblano Cream Sauce

- 2 T. olive oil, divided
- 2 poblano peppers, seeded and chopped
- 1/2 c. onion, chopped
- 1 t. minced garlic
- 1/2 c. Greek yogurt
- 1/4 - 1/2 c. skim milk
- 1 1/2 lb. chicken breasts
- salt/pepper
- 1 c. grated gouda or jack cheese
- 1 c. rice, prepared according to package directions
- 1 bunch scallions, finely chopped
- 1 T. fresh lime juice

1.  Preheat oven to 350 degrees.  Heat 1 T. olive oil in a pan over medium high heat.  Add chopped poblanos and onion, saut√© for 5-7 minutes until soft.

2.  Add poblanos and onion to blender, add yogurt and milk, and puree until smooth.

3.  In the same pan, add the other 1 T. olive oil over medium high heat.  Season chicken on both sides with salt and pepper.  Cook chicken for 4-5 minutes per side to brown.

4.  Grease a glass baking dish or casserole dish with cooking spray.  Place chicken in the pan, cover with sauce, and sprinkle with cheese.  Bake uncovered for 25 minutes.

5.  Meanwhile, make the rice according to package directions.  When done, stir in chopped scallions and lime juice.  Serve chicken with rice.

Happy Mexican Food Friday!

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