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Chicken Breasts in Creamy Poblano Sauce

Source of Recipe


Carol Goetz






List of Ingredients



• 1 T. salt, plus more to taste
  
• 8 skinless, boneless chicken breasts
  
• 8 oz. cream cheese, softened (I use low fat)
  
• 2 poblano chiles, roasted, peeled, and seeded (see below)
  
• 1 15 oz. can chicken broth
  
• 4 T. butter
  
• Salt and pepper to taste
  






Instructions



1. Fill a large pot with 4 qts. water, add the 1 T. salt and the chicken, bring to a boil. Boil gently for 20 minutes. Drain the chicken thoroughly.
   
   
2. Preheat oven to 300 degrees. Grease a 9x13 baking dish.
   
   
3. Combine the cream cheese, chiles, chicken broth, and butter in a food processor, blend until smooth and creamy. Season with salt and pepper, and blend well.
   
   
4. Place the chicken in the prepared baking dish. Pour the sauce over the chicken and bake for 20 minutes.
   
   
5. To roast chiles: Preheat oven to 350 degrees. Lightly brush the chiles with vegetable oil and place on a cookie sheet. Roast for about 30 minutes, turning the chiles every 10 minutes, until the skin begins to split and peel. Place the chiles in a plastic bag, seal, and let cool and steam until thoroughly cooled. When the peppers are cool, peel off the skin, remove seeds and membranes.