Chicken Breasts With Creamy Roasted Poblanos

Ingredients:

• 1 lb. boneless, skinless chicken breast halves
• 4 Tbsp. Country Crock® Spread, divided
• 1 small onion, chopped
• 1 clove garlic, chopped
• 2 poblano peppers, roasted*, peeled, seeded and cut into strips
• 1/2 cup Mexican crema
• 1/4 cup shredded Monterey Jack cheese (about 1 oz.)

Directions:

1. Season chicken, if desired, with salt and black pepper. Melt 2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
2. Melt remaining 2 tablespoons Spread in same skillet and cook onion, stirring occasionally, 3 minutes until crisp-tender. Stir in garlic and cook 30 seconds. Stir in poblano peppers and cook, stirring occasionally, 2 minutes or until vegetables are tender. Stir in crema and cook, stirring occasionally, 2 minutes or until slightly thickened. Serve chicken topped with poblano mixture, then sprinkled with cheese.

• * To roast poblano peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.