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Chicken Breasts Stuffed with Poblano Peppers and Feta

Contributed By: Gwynn | See all of Gwynn's recipes
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Active Time:  30 Minutes
Total Time:  59 Minutes
  4 Servings
Makes a hearty meal and accompanying side dishes as desired.
4 boned & skinned chicken breasts
2 poblano peppers (skin peeled & seeds removed)
1/2 cup feta cheese (crumbled)
crushed tortilla chips
1 cup queso sauce
To seed and skin peppers, rub outside of pepper with olive oil. Put under broiler on foil and broil until skin turns black; turn pepper until all of pepper is black. Put in ziplock bag into freezer for 10 minutes. Run under tap water removing skin and seeds. Set aside.

Pound chicken breasts to 1/4 to 1/8 thickness. Add layer of poblano pepper, then 2 tablespoons of feta cheese. Wrap chicken breast around combination, then roll in tortilla chips. (Moisten breasts if chips don't adhere)

Bake in 350 degree oven for 20 minutes. Pour queso sauce over breasts and bake an additional 10 minutes.

Serve with refried beans, additional chips guacamole, if desired.

Date Added: 05/02/2010
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