Chicken Breasts With Creamy Roasted Poblanos Recipe Serves: 4
Prep Time 20 minutes
Cook Time 30 minutes

Chicken Breasts With Creamy Roasted Poblanos

Pechugas de Pollo con Rajas

Ingredients:

  • 4 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.

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