Cilantro-Stuffed Chicken Breasts with Poblano Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon vegetable oil |
1 garlic clove |
3 tablespoons finely chopped fresh cilantro leaves |
1/4 teaspoon salt |
4 small skinless boneless chicken breast halves (about 1 pound total) |
2 cups poblano chile sauce |
Directions:
1. Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
2. To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
3. Serve chicken with sauce.
4. Each serving, including sauce, about 276 calories and 8 grams fat. Nutritional analysis provided by Gourmet
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