I need more Pinterest boards that are non-food related. Suggestions, please? Only about 0.1% of what I see on Pinterest isn’t food related. I need a little balance, I guess.
Outside of the few craft ideas I receive from the Pinterest boards I follow, I enjoy perusing food. Breastfeeding in the middle of the night…in the doctor’s office…in the car…you name it, leaves a lot of idle time and only one available hand. Perhaps only a free finger or two. My almost two-year-old phone has gotten a real workout since Shea was born as I bounce between all my favorite social media platforms.
During one otherwise uneventful breastfeeding session, I ran across a picture on Pinterest for Chile Relleno Chicken. Of course when I followed the link, it lead me…not to a recipe. Don’t you just hate that?
So, I got a little creative and ran with the fabulous concept. Chicken, poblanos, and cheese – easy enough and nothing not to love about that! I fell in love with Chile Rellenos in Cabo, recreated them in my cookbook, and continue to get creative with poblanos in cheese in this chicken dish.
One of the Pinterest boards I love most? No More Boring Boneless Skinless Chicken Breasts. Everyone should follow that board as chicken has no reason to be boring or bland. The possibilities are endless and chicken is a low-calorie, lean source of protein.
But the best part about this dish is that it can easily be made ahead of time. God bless nap time!
I was able to char the chiles, assemble, and roll the chicken to be baked at dinner. I threw together a rice dish and dinner was served.
- 2 (8 oz) chicken breasts
- ¼ tsp salt and black pepper, to taste
- 2 poblano peppers
- ¾ cup Chihuahua cheese, shredded
- olive oil spray
- ¼ cup breadcrumbs
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if desired), and set aside.
- Over the flame of gas stove (or alternately, under the broiler in the oven), char the skins of the poblano peppers. Turn the peppers every 60 seconds until all sides are black and charred, about 3-5 minutes. Transfer peppers to a ziplock bag and seal; allow to sit for 5-10 minutes. Scrape the charred skins off the peppers and remove the stems. Slice peppers in half length-wise and remove membranes and seeds.
- Meanwhile, cut chicken breasts width-wise to create 4 thinner breasts; season with salt and pepper on both sides. Place ½ of each poblano on the chicken breasts and top with ¼th of the shredded cheese, roll and place chicken on the baking sheet, seam facing down.
- Mist chicken with olive oil, sprinkle with 1 tablespoon of breadcrumbs each, and mist again with olive oil. Bake chicken for 35 minutes or until cooked through. Serve hot.
I’m off to bed. 9:20pm. 😀