Chicken Breasts With Creamy Roasted Poblanos

Pechugas de Pollo con Rajas

  • Recipe Serves: 4
  • Prep Time 20 min
  • Cook Time 30 min


  • 4 boneless, skinless chicken breast halves
  • 4 Tbsp. Country Crock® Spread, divided
  • 1 small onion, chopped
  • 1 clove garlic, finely 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.)


  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.

Nutritional Information

Nutritional Information

Portion per serving
Amount Per Serving
Calories 290
Calories from Fat 150
Total Fat 17 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 280 mg
Total Carbs 5 g
Dietary Fiber 1 g
Sugars 1 g
Protein 29 g
Vitamin A 20 %
Vitamin C 35 %
Calcium 6 %
Iron 4 %