Pechugas de Pollo con Rajas

Pechugas de Pollo con Rajas

  • Recipe Serves: 6
  • Prep Time : 25 min
  • Cook Time : 45 min

Ingredients

  • 5 poblano peppers, roasted, peeled and seeded*
  • 1 cup heavy cream
  • 2 Knorr® Cilantro MiniCube(s), crumbled
  • 1 Knorr® Garlic MiniCube(s), crumbled
  • 2 Tbsp. vegetable oil
  • 6 boneless, skinless chicken breast halves (about 2 lbs.)
  • 1 small white onion, chopped
  • 1/4 cup shredded Monterey Jack cheese

Directions

  1. Cut 3 peppers into 2-inch-long strips and set aside. Process remaining peppers, cream and Knorr ® MiniCubes in a blender just until smooth; set aside.
  2. Preheat oven to 350°.
  3. Heat 1 tablespoon oil in a large oven-proof skillet over medium heat and brown chicken. Remove chicken from skillet and set aside.
  4. In same skillet, heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add cream mixture. Bring to a boil. Reduce heat and simmer about 2 minutes or until slightly thickened, stirring occasionally. Return chicken to skillet, then sprinkle with pepper strips and cheese. Bake for 20 minutes or until chicken is throughly cooked.

* 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
Serving Size 6 servings Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 6 servings
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
TOP