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    Roasted Chicken with Poblano Vinaigrette and Corn Pudding

    Recipe Introduction

    Southern Living-4/99

    List of Ingredients

    • 1 teaspoon ground cinnamon
    • 1 teaspoon chili powder
    • 1 teaspoon brown sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon cocoa
    • 1 tablespoon olive oil
    • 1 teaspoon balsamic vinegar
    • 6 boned and skinned chicken breast halves
    • Poblano Vinaigrette
    • Corn Pudding (see recipe)
    • tomatllos, fresh cilantro, garnish
    • Poblano Vinaigrette:
    • 2 poblano chile peppers
    • 6 tomatillos
    • 1/2 small onion
    • 2 cloves garlic
    • 1 1/2 cups fresh cilantro leaves
    • 3 tablespoons olive oil
    • 2 tablespoons lime juice
    • 1 teaspoon brown sugar
    • 1/2 teaspoon pepper


    1. For Poblano Chicken: Stir together the first 8 ingredirnts; rub over chicken. Place chicken in a lightly greased 15x10" jellyroll pan. Bake at 400 degrees for 15 min. Drizzle 1 tbl. Poblano Vinaigrette over each chicken breast, and bake 5 min more or until done. Serve over Corn Pudding with the remaining Poblano Vinaigrette. Garnish, if desired.

    2. For Poblano Vinaigrette: Place peppers on a foil-lined baking sheet. Broil 5" from heat (with electric oven door partially open) about 5 minutes on each side or until blistered. Place chiles in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; discard seeds. Bring tomatillos, onion, garlic and water to cover to a boil over med-high heat. Reduce heat and simmer 10 minutes. Drain and cool. Process tomatillo mixture, chiles, cilantro, and remaing ingredients in a blender or food processor 30 seconds or until minced.

    3. Serves 6.




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