Cheesy Poblano Chicken
Recipe from Rachel Ray

3 pepper, poblano (chopped) 1 C chicken stock 1 onion (chopped) 2 clove garlic (minced) ¼ C cilantro (chopped) 1 pinch salt 1 pinch black pepper 4 Tbsp butter 2 Tbsp flour, all-purpose 1 C milk ½ C cream, heavy 1 Tbsp oil, olive 4 chicken breasts (boneless, skinless) 1.5 C cheese, mozzarella (shredded - original recipe calls for manchego) 1 Tbsp oil, vegetable onion, red to taste (for garnish)

Instructions

Puree peppers, stock, onion, garlic, cilantro, salt, and pepper in a blender or food processor Melt 3 Tbsp butter in saucepot, whisk in flour, then milk and cream. Turn up the heat and add puree, simmer 20-25 mins Meanwhile, preheat oven to 375 deg F. Heat olive oil and butter in skillet on medium-high heat, sear chicken breasts seasoned with salt and pepper, 3-4 mins/side. Transfer to casserole dish, spread poblano sauce over top, cover with cheese Bake 15-20 mins, hoping to brown the top. Serve with red onions and perhaps some cilantro on top.

Tags: Main Dish