Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce

1. 1

   For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes.

2. 2

   Peel the charred skin, remove all the seeds and cut each pepper in half.

3. 3

   Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness.

4. 4

   Season with salt and pepper.

5. 5

   Heat a large skillet over medium high heat.

6. 6

   Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes.

7. 7

   Flip and cook until the second side is golden-brown, another 1 to 2 minutes.

8. 8

   Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.

9. 9

   Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3.

10. 10

    Add the Cajun spice and ancho chile powder and simmer for another minute or so.

11. 11

    Keep warm.

12. 12

    When the chicken is done, cut each piece into 2 equal halves.

13. 13

    Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken.

14. 14

    Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.