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Full Online Book HomeLearning KitchenMexican And Hispanic - Cilantro-stuffed Chicken Breasts With Poblano Chili Sauce
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Mexican And Hispanic - Cilantro-stuffed Chicken Breasts With Poblano Chili Sauce Post by :Glenn_Leader Category :Learning Kitchen Author :Unknown Date :March 2012 Read :677

Click below to download : Mexican And Hispanic - Cilantro-stuffed Chicken Breasts With Poblano Chili Sauce (Format : PDF)

Mexican And Hispanic - Cilantro-stuffed Chicken Breasts With Poblano Chili Sauce

1 teaspoon vegetable oil
1 garlic clove
3 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon salt
4 small skinless boneless chicken breast halves
2 cups Poblano Chili Sauce (recipe follows)


Preheat broiler. Lightly brush shallow baking pan with oil. Finely chop garlic; in a small bowl stir together garlic, cilantro, salt. Pat chicken dry. Trim any fat.

To form pocket in chicken for cilantro filling: Put chicken breast on cutting board. In middle of 1 side of breast half, horizontally insert sharp knife three-fourths of the way through the center, moving knife in fanning motion to create pocket. (Opening will be only about 1 inch wide.)

Make pockets in remaining chicken breast halves. Put 1 1/2 teaspoons filling into each pocket. Spread evenly with finger. Transfer chicken to baking pan. Brush with remaining oil.

Season chicken with salt, pepper. Broil 5-6 inches from heat, 7
minutes. Turn chicken. Broil until just cooked through, 3-5 minutes
more.
Serve chicken with Poblano Chili Sauce.

Yield: 4 servings

Nutritional information (per serving): 211 calories, 29.4 grams protein, 10.4 grams carbohydrates, 5.9 grams fat, 25 percent calories from fat, 68 milligrams cholesterol, 397 milligrams sodium


Poblano Chili Sauce:
3/4 pound fresh poblano chilies (4 to 6), or yellow bell peppers (2 to 3, see note)
2 garlic cloves
1 large onion
2 teaspoons vegetable oil
1 cup chicken broth (8 fluid ounces)


Cooks note's: Sauce is equally good when made with poblano chiles or yellow bell peppers. Poblano chilies are available at Hispanic markets, specialty markets and many supermarkets.

Lay whole peppers on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3-6 minutes. Do not overchar bell peppers; they will lose their bright color. (Peppers may be roasted in the same manner on rack of broiler pan under a preheated broiler about 2 inches from heat.)

Transfer peppers to bowl, cover. Let stand until cool enough to handle. Peel peppers (wear rubber gloves when handling chilies, avoid touching face or eyes.) Cut off tops and discard seeds and ribs. Chop
peppers. Peppers may be prepared 1 day ahead and chilled, covered.

Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet, cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender, puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.

Yield: 2 cups

Nutritional information (per 1/2 cup serving): 70 calories, 2 grams protein, 10 grams carbohydrates, 3.3 grams fat, 24 percent calories from fat, 0 milligrams cholesterol, 253 milligrams sodium
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