- 2 chicken breasts
- 1.5 tbsp chopped fresh cilantro
- 2 cloves garlic (original recipe called for 1 clove for 4 breasts...but we love garlic)
- Added: 1 tsp finely chopped onion
- Added: dusting of chili powder, salt, cumin, and cayenne
- Added: grated manchego cheese
- Poblano sauce: 2 roasted poblano peppers, 2 cloves garlic, 1/2 small onion, 8 oz chicken broth, added 1/4 c light cream; added salt
- Cut a pocket into each chicken breast.
- Mix cilantro, garlic, onion, and manchego cheese; fill each pocket with the mixture. Coat the chicken with the spices and a touch of olive oil. Place in a baking dish and bake on 400 for approximately 12-15 minutes, flipping once.
- Make the sauce: roast peppers (I do them right on the gas burner on my stove), peel skin off, and chop. I kept some of the seeds because we like heat. Then, heat olive oil in a small pot and saute onions and garlic. Add peppers and broth and bring to a simmer for 1 minute. Transfer to a blender and puree. Return to pot, add cream and bring to a simmer. Season with salt.
- Serve sauce over chicken.
I love cilantro, and this chicken was just bursting with the flavor. The sauce had just the right amount of heat to complement the chicken without overpowering it. It was also a very easy dish, about 40 minutes from start to finish including the prep.