An easy weeknight chicken breast dinner that comes together fairly quickly.
Can you tell I made this before Christmas? What with those Christmas plates (Spode ones with the Christmas tree in the middle, you know that one, it’s been around forever). So, this dish is a chicken breast stuffed with all kinds of goodies – a little bit of cream cheese, some pepper jack cheese too, some poblano chiles (or you could use canned California green chiles, sliced), then it has a green chile salsa with onions and the remaining poblanos in the sauce. These are so very easy to make. Just have all the ingredients on hand (I did).
First off, consider the size of the chicken breast. I used a package of Costco’s sealed packet of chicken breasts. And there were only two of them in the packet. But they were huge. So I cut them each in half, crosswise. Then, I sliced each of those in half horizontally to make an open-book type of breast that’s suitable for stuffing. When doing the horizontal cut, stop cutting about 1/2″ from the other side so you can open it up to a nice chicken surface. Each made a nice-enough chicken breast serving, so I got four servings out of two breasts. Next time I make these I will pound all of those pieces a little bit as all of them were a bit too thick. I mean, they were fine, but they plumped up thicker once baked.
The poblano peppers should be blistered (to remove the skins), but if you’re short on time, you can make this without that step. Saute the onion and peppers in a bit of olive oil until the onions are translucent (otherwise they won’t cook through in the oven when it’s baked).
There are the chicken breasts sort-a, kind-a sealed up, seasoned, with the onions and peppers around the outside.
There’s the casserole with the salsa on top, before baking.
First you spread some softened cream cheese on one side of the chicken open book. Then place in a slice or two of pepper jack, then some of the poblano chile strips. Fold the chicken over so it mostly covers the filling. Place in a greased baking dish. Then you pour all the onions and remaining chiles around the chicken breasts, add the jar of green chile salsa (I use Trader Joe’s) and make sure some of it is spread on top of each breast. This doesn’t have to bake long – chicken breasts cook fairly quickly. Use an instant read thermometer and make sure the center of the breast has reached 150ºF. I served this with rice seasoned with lime juice and some broccoli.
What’s GOOD: loved everything about this – the melty, oozy cheese, the poblanos, and just how moist the chicken was. It was quite simple and easy to put together; maybe 30 minutes of prep work, then about 25-30 minutes in the oven. It made a very nice company meal.
What’s NOT: nothing, really. I’d definitely make this again.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Easy Cheesy Green Chile Chicken
Recipe: Adapted from Half Baked Harvest
Servings: 4
1 pound boneless skinless chicken breasts — see notes
2 ounces cream cheese — at room temperature
3 ounces pepper jack cheese — sliced
2 poblano peppers — sliced (or substitute whole canned California green chiles, cut into slices)
1 small yellow onion — chopped or sliced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
kosher salt and black pepper
2 tablespoons extra virgin olive oil
22 ounces salsa verde — Trader Joe’s jar
fresh cilantro and lime wedges for serving
NOTE :If you use really large chicken breasts, cut them in half across the breast.
1. Preheat the oven to 400° F.
2. Prep the peppers: slice each poblano open lengthwise, cut into about 3-4 pieces, removing the stem, seeds and membranes. Place them on a foil lined small baking sheet skin side up and roast for 8-12 minutes until the skin has blistered. Watch carefully so you don’t burn them. Allow to cool some, then remove the skin as best you can.
3. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on one side of the chicken, then add the slices of pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in a baking dish. Rub with olive oil.
4. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken.
5. In a skillet add olive oil and gently cook the onions and remaining poblano chiles until the onions are translucent. Pour this mixture around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Check with an instant read thermometer – chicken should be at least 150 F. Serve with fresh cilantro and lime wedges. Serve with rice seasoned with lime juice.
Per Serving: 425 Calories; 23g Fat (49.3% calories from fat); 35g Protein; 19g Carbohydrate; 6g Dietary Fiber; 116mg Cholesterol; 1661mg Sodium; 7g Total Sugars; trace Vitamin D; 208mg Calcium; 3mg Iron; 1100mg Potassium; 447mg Phosphorus.

Leave a Comment!