Lupita’s Grilled Chicken Breasts with White Sauce Poblano
May 1, 2010
My friend Lupita shared this fabulous recipe with me, this is her version of a grilled chicken breast with a pablano white sauce that she had while eating out one night. I made my own changes, by adding the shallots and hot pepper cheese (Lupita’s cheese was provolone). Pablano peppers, pronounced puh blah noe are a mild pepper, that are heart shaped with thick walls. Chile rellenos are made with pablano peppers. So, if your in the mood for mexican food, this will definitely satisfy your craving. I served a cilantro rice on the side, that was GREAT, click on this link here for the recipe. Please enjoy!
For more recipes with pablano peppers, click here.
- 1 large Poblano pepper
- 2 chicken breasts
- ¼ tsp. onion salt
- ¼ tsp. cumin
- Freshly ground pepper
- 4 tbsp. vegetable oil, divided
- 1 large handful fresh cilantro leaves
- 1 cup half and half
- 2 shallots finely chopped
- 2 large portabellas, chopped
- 2 slices jalapeno pepper cheese
Preheat oven to 375 degrees.
Place your poblano pepper on a skewer. Char entire Pablano over an open flame on your gas stove. Set aside to cool. Meanwhile, pound chicken breasts to ½ inch thickness, sprinkle with onion salt, and cumin, set aside. Roughly chop portabellas, and shallots, set aside. Peel cooled poblano to remove all of the charred skin, remove stem, seeds, and roughly chop. To a blender add the poblano pepper, cilantro, and half and half. Blend completely, and set aside.
In a large oven proof non-stick pan heat 2 tbsp. of the vegetable oil to medium heat, and brown portabellas and shallots. Set aside. To your pan add the remaining oil, heat to medium, saute chicken breasts to a nice golden brown, about 4 minutes each side. Turn the heat on your pan down to low and add the portabellas, shallots, and pablano white sauce. Lightly stir to combine. Once your pablano white sauce is heated through, place the jalapeno cheese on each chicken breasts. Place in oven until jalapeno cheese has just melted. Serve immediately with cilantro rice, spooning your pablano white sauce over both the chicken and rice, YUM!
Serves: 2
Total time: 45 minutes
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