The Recipes

Chicken Breast with Poblano Sauce

I've taken to preparing a couple of dishes in the same day if I think I'm going to be really busy, or want to bring something interesting to work for lunch.  If you do make this ahead, stop after you get everything in the baking dish and refrigerate.  Finish cooking when you want to eat.

Chicken Breast with Poblano Sauce


- 1 boneless, skinless chicken breast
- 1 poblano pepper, roughly chopped
- 2 cloves of garlic, roughly chopped
- 1/4 yellow onion, roughly chopped
- 1 jalapeno, roughly chopped (seeds and ribs removed if you want to reduce the heat)
- 1/4 c. chicken stock
- salt
- pepper
- olive oil

Heat 1-2 T. of olive oil in a skillet.  Season the chicken with salt and pepper.  Cook it for 2-3 minutes per side to get a light brown crust.  Remove it from the pan and place it in a shallow baking dish.

Add the poblano, garlic, onion, and jalapeno to a food processor.  Puree until smooth.  Season with salt and pepper and add in the stock until you reach a desirable consistency.  Pour it over the chicken.

Preheat the oven to 350 degrees.  Bake the chicken in the oven for 20 minutes.

Note: A good idea would be to top this with crushed tortilla chips or seasoned bread crumbs.  I was still feeling the healthy vibe, so I abstained.