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Poblano-Stuffed Chicken with Avocado Sauce
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Poblano-Stuffed Chicken with Avocado Sauce

40 Min(s)
25 Min(s) Prep
15 Min(s) Cook
It's hard to say which is tastier in this recipe: the poblano-stuffed chicken or the creamy avocado sauce. Luckily, you're having both!
What You Need
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8 servings
Original recipe yields 8 servings
8 small boneless skinless chicken breast s (2 lb.), pounded to 1/4-inch thickness
3 poblano chile s, roasted, peeled, seeded and cut into thin strips
1 cup KRAFT Shredded Mozzarella Cheese
1 cup tomatillo salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. fresh lime juice
2 avocado s
1 cup fresh cilantro
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Let's Make It
1
Heat oven to 400ºF.
2
Place chicken, top sides down, on work surface; top with chiles and cheese. Roll up chicken, starting at one short end of each breast; secure with wooden toothpicks.
3
Add chicken to large skillet sprayed with cooking spray; cook on medium-high heat 6 min. or until evenly browned, turning occasionally. Transfer to rimmed baking sheet sprayed with cooking spray.
4
Bake 15 min. or until chicken is done (165ºF). Cool 5 min. Meanwhile, blend remaining ingredients in blender until smooth.
5
Remove and discard toothpicks from chicken. Slice chicken. Serve with avocado sauce.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with your favorite hot steamed vegetable to round out the meal.
Tip 2
How to Pound the Chicken Breasts
To pound chicken breasts, veal cutlets or tenderize beef, place meat in a freezer-weight resealable plastic bag, then pound the meat with the side of a heavy can, rolling pin or meat mallet until meat is the desired thickness. The bag will contain the liquids from the meat, minimizing the mess.
Tip 3
How to Roast the Chiles
Heat broiler. Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until chiles are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until chiles are cooled. Remove chiles from bag. Peel away blackened skins with small knife; discard skins. Cut chiles lengthwise in half; remove and discard seeds. Use roasted chiles as directed in recipe.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 480mg
21%
Total Carbohydrates 10g
4%
Dietary Fibers 4g
14%
Sugars 1g
2%
Protein 30g
60%
Vitamin A
15%
Vitamin C
30%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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.
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