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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees. | 2. Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes. | 3. Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens. | 4. Remove from oven and rub off outer skin with a towel ( I use a damp paper towel). | 5. Reduce oven temperature to 350 degrees. | 6. Melt 2 Tablespoons of butter in a small saucepan. | 7. Add flour and stir over medium heat until thick. | 8. In a blender or food processor,pure'e half of the poblano together with the milk. | 9. Add to the flour mixture, mix well, and whisk in heavy cream. | 10. Cook over low heat until thick and bubbly, stirring often. Add salt to taste. | 11. Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side. | 12. Cut remaining poblano in strips. | 13. Cover chicken breasts with poblano strips,sauce and cheese. | 14. Bake for 10-12 minutes, or until cheese has melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
salt black pepper			ground	-	-	-	-
poblano chile	1			-	-	-	-
olive oil				-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
butter	1/4	cup		342.0	15.714	10.686	28.8
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cheddar cheese	6	tablespoons	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.