Sunday, March 21, 2010

Pepper stuffed Chicken Breast:

2/3 cup sour cream ( Fat Free)
1/3 cup mayonnaise( I use fat free)
4 scallions chopped
2 small jalapeno's, seeded and diced
handfull of cilantro, chopped
4 small poblano peppers
6 oz Pepper Jack cheese,( I used the pre- shredded)
1/2 cup buttermilk( I used low fat)
1 cup crushed tortilla chips ( I used Spicy baked black bean)
Salt, Pep, Cumin, and Chili Pwd to taste

Cilantro Sauce Put the Sr. Crm,mayonnaise, scallions, jalapeno and cilantro. Stir cover and refrigerate until serving.

Roast poblano peppers over hot grill,or broil in oven. Turn to make sure they evenly roast and cook until skin is charred and blistering. Place roasted peppers in plastic bag to steam. When cool enough to handle, cut vertical slit in peppers and remove seeds and stem ends.

Remove skins by gently scraping with knife. Rinse, dry w/ paper towels. Then sprinkle each Pep half way w/ cheese.

375F Flatten the chicken w/ a mallet. Place pepper in centre of each breast. Fold sides over and roll up, enclosing pepper completely. Secure with wooden toothpicks. Pour buttermilk in a bowl. Place crushed tortillas in separate dish and add seasonings, stirring to blend. Start dipping stuffed chicken in buttermilk and roll in tortilla mixture, pressing lightly to coat all sides. Set aside.

Sauteeach chicken breast 3 - 5 minutes per side until lightly browned. Remove chicken to baking sheet coated with baking spray. Bake 20 - 25 minutes until chicken

remove toothpicks, and top with Cilantro Sauce.