Pollo a la Pablano Crema

By BuffieBelinda

It’s a Tex-Mex Fiesta!! We are definitely getting ready for Cinco De Mayo on our blog this month! Here is a delicious grilled chicken recipe for you to try. Grilled boneless chicken breast topped with sautéed onions, grilled poblano peppers in a light cream sauce topped with melted cheese. Delicious!

Ingredients

• 4 chicken breasts
• Montreal chicken seasoning
• 3 tablespoons cream cheese
• 1/2 cup sour cream
• 2 teaspoons dry white wine
• 1 can chicken broth
• 2 tablespoons butter
• 1 large onion, sliced
• 1 clove garlic, minced
• 2 pablano peppers

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from b-anything.blogspot.com

Preparation

Step 1

1. Pound chicken breasts until they are ½ inch thick and tender.
2. Sprinkle with Montreal chicken seasoning and salt. 3. Grill until cooked.
4. Cut open the poblano peppers and remove the seeds. Place on grill to cook, approx. 3-4 minutes each side. After the peppers have been grilled, slice in thin strips.
5. Heat butter and 2 tbs olive oil in pan. Add minced garlic and sliced onions and cook until transparent.
6. Add peppers and wine and continue to cook for a few minutes.
7. Add cream cheese to pan and let met. Add sour cream and stir until sauce is creamy. If the sauce is too thick, add chicken broth to thin.
8. Serve by placing grilled chicken breast on the plate,
top with peppers and cream sauce.
9. Top with grated cheese (monetary jack cheese or Mexican blend) and Enjoy!