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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
  






Instructions



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.