Cilantro-Stuffed Chicken Breasts with Poblano Chile Sauce

1. 1

   Preheat broiler and lightly brush a shallow baking pan with some oil.

2. 2

   Finely chop garlic and in a small bowl stir together with cilantro and salt.

3. 3

   Pat chicken dry and trim any fat.

4. 4

   To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket.

5. 5

   (Opening will only be about 1 inch wide.)

6. 6

   Make pockets in remaining chicken breast halves in same manner.

7. 7

   Put about 1/2 tablespoon filling into each pocket and with finger spread evenly.

8. 8

   Transfer chicken to baking pan and brush with remaining oil.

9. 9

   Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes.

10. 10

    Turn chicken over and broil until just cooked through, 3 to 5 minutes more.

11. 11

    Serve chicken with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.