Ingredients:
4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 large poblano chiles
olive oil
1/4 cup milk
1/4 cup butter ( 1/2 stick)
1 tablespoon flour
1 cup heavy cream
6 tablespoons grated cheddar cheese
Directions:
Preheat oven to 450 degrees.
Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
Reduce oven temperature to 350 degrees.
Melt 2 Tablespoons of butter in a small saucepan.
Add flour and stir over medium heat until thick.
In a blender or food processor,pure’e half of the poblano together with the milk.
Add to the flour mixture, mix well, and whisk in heavy cream.
Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
Cut remaining poblano in strips.
Cover chicken breasts with poblano strips,sauce and cheese.
Bake for 10-12 minutes, or until cheese has melted.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.