Comida Kraft
Recipe Box

Chicken in Roasted Poblano Sauce

Prep Time
15
min.
Total Time
25
min.
Servings

8 servings

Feast on this saucy, spicy, slow-simmered chicken breast recipe. Italian dressing, sour cream and chilies are the backbone of our rich poblano sauce.

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What You Need

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Make It

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  • Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until breasts are evenly browned on both sides.
  • Meanwhile, blend chiles, sour cream and bouillon cube in blender until smooth.
  • Add remaining dressing to skillet. Pour chile mixture over chicken; bring to boil. Cover; simmer on medium-low heat 10 min. or until chicken is done (165ºF).

How to Roast Poblano Chiles

Arrange whole chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles in half lengthwise; remove and discard seeds. Chiles can also be roasted directly over a gas burner. Use tongs to turn chiles as they char. Place in bag; peel and devein as directed.

Serving Suggestion

Serve over a hot cooked rice or with a mixed green salad tossed dressed with your favorite KRAFT Dressing.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 210
Total fat 10g
Saturated fat 4.5g
Cholesterol 90mg
Sodium 310mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 2g
Protein 25g
% Daily Value
Vitamin A 4 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I made half the recipe but used 3 poblano peppers so the sauce was very hot. I made half the recipe but used 3 poblano peppers so the sauce was very hot. I added more sour cream to cool it down, however, there just wasn't a lot of flavor in this for the amount of work required. I even roasted the peppers ahead of time. I used only one pound of chicken strips so they should have cooked faster than the instructions called for but my chicken was still a little pink.
Date published: 2010-07-22
Rated 5 out of 5 by from Ive already made this one twice! Ive already made this one twice! Everyone in my house loved it!. I actually went a little over on the Poblano chiles, but my husband said that it had a similar to taste to a popular but unique mole called "pipian". My kids liked it very much also!
Date published: 2010-09-18
Rated 5 out of 5 by from Es una receta bien practica, rapida de preparar y sabrosisima para consentir a la familia. Es una receta bien practica, rapida de preparar y sabrosisima para consentir a la familia. Hice un ligero cambio en la salsa. Mi familia quedo encantada con estas pechugas.
Date published: 2008-04-02
Rated 5 out of 5 by from la hice recien la vi en la revista porque se miraba muy sencilla y muy rica y de verdad esta... la hice recien la vi en la revista porque se miraba muy sencilla y muy rica y de verdad esta deliciosa a mi marido le encanto.
Date published: 2008-06-14
Rated 5 out of 5 by from my 16 month old cried for more and he is a super picky eater he enjoyed the creamy pepper sauce. my 16 month old cried for more and he is a super picky eater he enjoyed the creamy pepper sauce.
Date published: 2012-02-09
Rated 5 out of 5 by from esta riquisima y ahora que vinieron mis papas les realize esta receta y les encanto ....... esta riquisima y ahora que vinieron mis papas les realize esta receta y les encanto .......
Date published: 2008-05-14
Rated 4 out of 5 by from me parecio buena pero a mi gusto yo le agrege 90 gramos de queso crema y sabe super bien me parecio buena pero a mi gusto yo le agrege 90 gramos de queso crema y sabe super bien
Date published: 2008-03-22
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