Best 2 Chicken Breast Poblano Recipes

If you are looking for a flavorful and versatile dish, then chicken breast poblano should be at the top of your list. Not only is it easy to prepare, but the combination of juicy chicken and smoky poblano peppers creates a delightful taste sensation that will surely please. With its vibrant colors and zesty flavors, this dish is sure to be a hit at your next gathering or a simple weeknight meal.

Let's cook with our recipes!

CROCK POT CHICKEN BREAST IN POBLANO CREAM

Crock Pot Chicken Breast in Poblano Cream image

I love crock pots, even have a small one on the boat. A simple one pot meal! Especially good served over egg noodles or rice.

Provided by Galley Wench

Categories Chicken

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless chicken breasts
1 medium onion, chopped
2 garlic cloves, minced
1 poblano pepper, seeded and cut into thin strips
3/4 cup chicken broth
2 teaspoons cumin
1 tablespoon adobo sauce (from canned chipotle chilis)
salt & pepper
8 ounces cream cheese
4 ounces parmesan cheese, grated

Steps:

Season chicken breast with salt and pepper.
Place onion, garlic, poblano and chicken breast in crock pot.
Mix together broth, adobe sauce and cumin; pour over chicken.
Cover and cook on low for 3 hours.
Meanwhile, dice cream cheese and allow to come to room temperature.
After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot.
Whisk in the cream cheese.
When well incorporated, add cream cheese mixture to crock pot; stirring well.
Cover and cook on low for an additional 1 1/2 hours (or until done).
Serve over rice or noodles.
Garnish with fresh parmesan cheese.

CHICKEN BREAST POBLANO

Chicken Breast Poblano image

This recipe is different than others. The recipe traditionally calls for 2 strips of proscuitto rolled into each chicken breast, but I prefer to omit it and thought this dish was still superb. Asadero cheese, sometimes labelled Chihuahua or Oaxaca cheese, is a white cow's milk cheese with good melting properties. It can be...

Provided by Vickie Parks

Categories Chicken

Time 1h25m

Number Of Ingredients 7

Ingredients

6 boneless skinless chicken breast halves (6 oz each)
1 1/4 lb asadero cheese, grated (about 5 cups)
4 large poblano chile peppers, roasted and chopped
1 c heavy whipping cream
2 Tbsp low-fat sour cream
1 tsp salt
2 c low-sodium chicken broth

Steps:

1. Preheat oven to 350°F.
2. Place chicken breasts between 2 pieces of plastic wrap and, using the flat end of a meat mallet, flatten it to about 1/4 inch thickness. Repeat with remaining chicken breasts. (I skipped this step by purchasing thinly cut chicken breasts.).
3. Place chicken on clean surface and sprinkle the top of each flattened chicken breast with 1/3 cup of the grated cheese. Starting with the long side, roll each breast into a tight cylinder. (I secured the rolled chicken breasts with toothpicks, but it wasn't included in the original recipe instructions.).
4. Place each rolled chicken breast, seam side down and ends tucked under, into a 9x13-inch baking dish. The rolls should be touching. Cover and refrigerate until needed.
5. In a food processor fitted with a metal blade, combine the chiles, heavy cream, sour cream, and salt. Process 2 to 3 minutes or until thoroughly blended, stopping once or twice to scrape the sides.
6. Place chile mixture in 4-quart saucepan, add the chicken broth, and place on stove over medium heat. Bring to gentle simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and thickens enough to coat the back of a spoon, about 20 minutes.
7. Pour the sauce mixture over the prepared chicken breasts and top with the remaining grated cheese. Bake at 350° for 50 to 60 minutes, or until the chicken is cooked thoroughly and the cheese is slightly browned and the sauce is bubbling. Remove from the oven, and let stand 5 minutes before serving.
8. Using a spatula, transfer the chicken to warmed dinner plates and spoon sauce over each serving. Serve immediately.

Tips:

Mise en place: Before starting the recipe, gather and prepare all the ingredients and equipment needed. This will help you stay organized and ensure that you have everything you need on hand.
Use fresh, high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your dish. Look for ingredients that are in season and are free of blemishes.
Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Use a meat thermometer: Using a meat thermometer is the best way to ensure that the chicken is cooked to the proper internal temperature. Insert the thermometer into the thickest part of the chicken breast and cook until the internal temperature reaches 165°F (74°C).
Be careful not to overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken just until it is cooked through, then remove it from the heat and let it rest for a few minutes before serving.
Season the chicken well: Season the chicken generously with salt, pepper, and other spices before cooking. This will help to enhance the flavor of the chicken.

Conclusion:

Chicken Poblano is a flavorful and versatile dish that can be served with a variety of sides. It is a great way to use up leftover chicken and is also a healthy and affordable meal. With a little planning and preparation, you can easily make this delicious dish at home.