Wednesday, January 18, 2006

Chicken with Poblano Salsa

Makes 4 servings
Prep: 50 minutes
Bake: 15 minutes

Ingredients
1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro

Ingredients
1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro



Directions
1. To roast poblano pepper and garlic, quarter the pepper, removing seeds and membranes. Place pepper pieces and unpeeled garlic clove on a foil-lined baking sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the pepper skins are charred. Remove garlic; set aside to cool. Bring up the edges of foil and seal around the pepper pieces. Let pepper stand for 20 minutes to steam. Peel pepper pieces and garlic. Chop pepper; mash garlic.
2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick coating; set aside. In a shallow dish combine the bread crumbs, chili powder, and cumin. Rinse chicken; pat dry. Dip chicken in egg product; coat with bread crumb mixture. Arrange chicken in prepared baking dish. Bake, uncovered, in a 375 degree F oven for 15 to 20 minutes or until chicken is tender and no longer pink.
3. For salsa, in a medium bowl combine the poblano pepper, garlic, tomatillo or tomato sauce, tomato, onion, and cilantro. Serve sauce over chicken. Makes 4 servings.

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