Chicken Breasts with Poblano Chili Sauce
Sometimes I use red or yellow bell peppers instead of the poblano peppers. For a dinner party I like to make both: half a platter with poblano pepper sauce, half a platter with yellow (or red) bell pepper sauce. It’s not only because the colors are pretty, but it gives guests the option of spice or not spicy.
Poblano Pepper Sauce
Ingredients
- 3 whole skinless boneless chicken breasts ( 6 halves)
- 2- 3 tablespoons extra-virgin olive oil
- Kosher salt
- black pepper
Adjust servings: servings
Units:
Instructions
- Pre-heat broiler. Brush the bottom of a 9 x 13 glass Pyrex dish with 1 tablespoon olive oil.
- Slice the chicken breasts in half diagonally to make 12 pieces, brush them with olive oil, sprinkle with salt and pepper.
- Put the Pyrex dish in pre-heated oven and broil chicken breasts 8 - 10 minutes. Turn over each piece, and bake another 5 minutes.
- Take out of oven, place chicken pieces on a serving dish and spoon the poblano sauce over each piece.
- Place the remaining sauce in a pretty bowl with a spoon so people can add more sauce if they choose.
Recipe Notes
This dish evolved from the Cilantro-Stuffed Chicken Breasts with Poblano Chili Sauce on epicurious.com.
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