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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

Nutritional Information
Portion per serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
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
Calcium 6 %
Iron 4 %
Vitamin C 35 %
Vitamin A 20 %