Ancho Grilled Chicken Breasts With Roasted Poblano Salsa Recipes

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SEARED CHICKEN WITH APRICOT SAUCE



Seared Chicken with Apricot Sauce image

Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that's delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Time 30m

Number Of Ingredients 10

4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
¾ teaspoon salt, divided
¼ teaspoon freshly ground pepper
¼ cup all-purpose flour
1 tablespoon canola oil
¾ cup dry white wine
1 medium shallot, minced
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

Steps:

  • Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
  • Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
  • Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 18.4 g, Cholesterol 103.5 mg, Fat 7.5 g, Fiber 1 g, Protein 33.5 g, SaturatedFat 1.1 g, Sodium 507.2 mg, Sugar 8.1 g

GRILLED CHICKEN WITH CREAMY POBLANO SAUCE



Grilled Chicken with Creamy Poblano Sauce image

Creamy poblano sauce over grilled chicken

Provided by Steve

Number Of Ingredients 8

chicken breasts
5 fresh poblano peppers
1 large white onion, sliced thin
2 garlic cloves, minced
kosher salt
2 tablespoons olive oil
1/4 teaspoon dried oregano leaves
1 cup heavy whipping cream

Steps:

  • Light your charcoal or gas grill and prepare it for direct grilling over medium-high heat.
  • Once the grill is nice and hot, place the poblano peppers over the hottest part of the grill. We want to blister the skin all over. This part is impossible to screw up and I find it strangely therapeutic.
  • Once the peppers are blistered all over, transfer them to a bowl and cover with plastic wrap or a towel for about 10 minutes. The steam will continue to work on the skins and make the pepper nice and tender.
  • After 10 minutes covered, scrape away the blackened skin and discard.
  • Remove the tops and seeds from the roasted poblano peppers and then slice the peppers into 1/4 inch slices.
  • Add 2 tablespoons of oil to a pan and heat to medium.
  • Cook the onions for around 8 minutes, until soft, then add the garlic and cook for another 2 minutes.
  • Add the dried oregano, pepper slices and whipping cream, reducing the heat to medium-low.
  • Stir constantly and cook until the whipping cream thickens, around 8 minutes.
  • Remove from the heat and carefully transfer the poblano sauce to a food processor or blender. Blend until smooth.
  • Now that the roasted poblano cream sauce is done, brush the chicken breasts with a little olive oil and then season with salt and pepper.
  • Grill the chicken breasts over medium-high heat until a meat thermometer reads 165 degrees at the thickest point of the breast.
  • Serve the chicken with the poblano cream sauce and watch everyone lick the plates.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW



Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 37

3 large poblanos
Canola oil
Salt and freshly ground black pepper
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole, recipe follows
2 ripe Hass avocados, peeled, pitted and diced
1 poblano chile, roasted, seeded, peeled, and diced
1/4 cup finely diced red onion
2 scallions, finely chopped
2 fresh limes
1/2 cup chopped fresh cilantro leaves
2 tablespoons canola oil
Salt and pepper

Steps:

  • Heat the grill to high.
  • Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
  • Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
  • Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
  • Heat the grill to high.
  • Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
  • Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
  • Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
  • Combine all ingredients in a medium bowl and season with salt and pepper.

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE



Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 small to medium fresh poblano peppers
Two 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Two 2 ounce slices pepper jack cheese
2 cups heavy cream
1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice
1/2 tablespoon ancho chile powder

Steps:

  • For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
  • Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
  • Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
  • Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
  • When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

GRILLED CHICKEN BREASTS WITH ANCHO CHILE SAUCE



Grilled Chicken Breasts with Ancho Chile Sauce image

Number Of Ingredients 7

Ancho Chile Sauce for Enchiladas
4 boneless skinless chicken breast halves
1 clove garlic (small), mashed
1/2 teaspoon salt
2 teaspoons olive oil or vegetable oil
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon chopped fresh cilantro

Steps:

  • 1. Prepare the chile sauce and reserve. Then, make a hot fire in an outdoor grill or, alternatively, preheat an oven broiler or stovetop grill pan. 2. Lay the chicken breasts on a platter. In a small bowl, mash the garlic, salt, oil, and pepper together to make a paste. Rub the mixture all over the chicken. 3. When the outdoor grill fire, broiler, or grill pan is hot, grill the chicken, turning once or twice, about 4 to 5 minutes per side, or until well marked from the grill and no longer pink inside at the thickest part. To serve, reheat the sauce, spoon over the grilled chicken, and sprinkle with the chopped cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LIME GRILLED CHICKEN W/ROASTED POBLANO & GRILLED MANGO SALSA



Lime Grilled Chicken W/Roasted Poblano & Grilled Mango Salsa image

Make and share this Lime Grilled Chicken W/Roasted Poblano & Grilled Mango Salsa recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, skinless boneless
2 tablespoons olive oil
1 lime
2 teaspoons ground cumin
salt
2 poblano peppers
1 large mango
1 tablespoon extra virgin olive oil
2 teaspoons chili powder
1 cup chopped tomato
1/4 cup chopped onion
1/4 chopped cilantro
1 jalapeno, seeded and chopped
1 lime
salt and pepper
8 ounces mexican white cheese, coarsely grated (Queso Fersco)

Steps:

  • Butterfly breasts into pieces about 1/2 inch thick. Rub with oil then squeeze on lime juice. Season with ground cumin and salt. Grill on stove top grill pan or outdoor grill 5-6 minutes per side.
  • Set aside and keep warm. Roast peppers until blackened on stove top or under broiler, let steam, peel, remove seeds and chop. Slice unpeeled mango and rub cut side with oil. Sprinkle with chili powder.
  • Grill cut side down for 3-5 minutes. Let cool and cut into cubes removing peel. Toss grilled pepper and mango with tomato, onion, cilantro and jalapeno. Squeeze lime juice over salsa and mix. Season the salsa to taste with salt and pepper.
  • Place grilled chicken in a baking dish and top with salsa and cheese Place under broiler until cheese melts.

Nutrition Facts : Calories 454.2, Fat 25.2, SaturatedFat 5.5, Cholesterol 92.8, Sodium 123.5, Carbohydrate 27.1, Fiber 5.8, Sugar 16.2, Protein 33.2

CHICKEN BREASTS IN POBLANO SAUCE



Chicken Breasts in Poblano Sauce image

This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!

Provided by Leslie in Texas

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 large poblano chile
olive oil
1/4 cup milk
1/4 cup butter (1/2 stick)
1 tablespoon flour
1 cup heavy cream
6 tablespoons grated cheddar cheese

Steps:

  • Preheat oven to 450 degrees.
  • Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
  • Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
  • Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
  • Reduce oven temperature to 350 degrees.
  • Melt 2 Tablespoons of butter in a small saucepan.
  • Add flour and stir over medium heat until thick.
  • In a blender or food processor,pure'e half of the poblano together with the milk.
  • Add to the flour mixture, mix well, and whisk in heavy cream.
  • Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
  • Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
  • Cut remaining poblano in strips.
  • Cover chicken breasts with poblano strips,sauce and cheese.
  • Bake for 10-12 minutes, or until cheese has melted.

Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30

CHICKEN WITH TOMATILLOS AND POBLANOS



Chicken with Tomatillos and Poblanos image

A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.

Provided by Suzanne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 16

3 fresh poblano chile peppers
3 Anaheim chile peppers
¾ pound tomatillos, diced
1 onion, chopped
⅔ cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
¼ cup all-purpose flour
1 tablespoon dried oregano
½ teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
⅔ cup fresh cilantro, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
  • In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
  • Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g

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