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

Poblano-Stuffed Chicken with Avocado Sauce

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Cook Minutes 40 Min
Prep : 25 Min Cook: 15 Min
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!
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 small boneless skinless chicken breasts (2 lb./900 g), pounded to 1/4-inch thickness
3 poblano chiles, roasted, peeled, seeded and cut into thin strips
1 cup Cracker Barrel Shredded Mozzarella Cheese
1 cup tomatillo salsa
3/4 cup sour cream
2 Tbsp. fresh lime juice
2 avocados
1 cup fresh cilantro
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 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.
Step 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.
Step 4
Bake 15 min. or until chicken is done (165ºF). Meanwhile, blend remaining ingredients in blender until smooth.
Step 5
Remove and discard toothpicks from chicken. Slice chicken. Serve with avocado sauce.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with your favourite hot steamed vegetable to round out the meal.
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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.
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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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 5 g
25 %
Cholesterol 80 mg
Sodium 320 mg
13 %
Carbohydrate 7 g
Fibre 2 g
Sugars 1 g
Protein 30 g
Vitamin A
8 %
Vitamin C
20 %
Calcium
10 %
Iron
10 %
Servings
8 servings, 1/8 recipe (191 g) each
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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