West Coast Poblano Chicken With Sauteed Mache

Christy Rost


2whole poblano peppers
4boneless, skinless chicken breast halves
3teaspoons onion powder
2teaspoons garlic powder
½teaspoon ground cumin
¼teaspoon cayenne pepper
½teaspoon coarse salt
1/8teaspoon freshly ground black pepper
4slices Manchego cheese
1 ½tablespoons olive oil
4cloves minced garlic
2tablespoons tequila
4ounces mâche heirloom salad greens

Grill or broil the poblano peppers until the skin has blackened, remove them from the heat, and place them in a plastic zipper bag to steam until the skin softens, about 15 minutes. When they are soft, transfer the peppers to a cutting board, gently peel off skin, and discard.

Slice the peppers open lengthwise and remove the stem and seeds, using a paper towel to wipe remaining seeds off pepper. Slice each pepper in half, place them in between plastic wrap, and set aside.

Pound the chicken breasts to ½-inch thickness and trim the edges with a sharp knife. In a large, shallow bowl, stir together the onion powder, garlic powder, cumin, cayenne pepper, salt, and black pepper. Preheat a large skillet over medium-low heat; add olive oil.

Generously sprinkle both sides of the chicken breasts with the onion powder mixture; place them face down in the skillet. Sauté the chicken 5 minutes until it is golden brown; turn, and sauté the other side 4 to 5 minutes until it browns. Turn the chicken over and cook 1 to 2 minutes more until it is almost done.

Turn the chicken once more and top it with a prepared poblano pepper and a slice of Manchego cheese. Reduce the heat to low and heat just until the cheese begins to melt. Transfer the chicken to a warm platter, cover it with a domed lid or a dome of aluminum foil so the foil doesn’t touch the melting cheese.

Sauté the minced garlic in the pan 1 minute, stirring constantly. Deglaze the pan with tequila, scraping up any brown bits. Add the mâche and sauté it just until it begins to wilt.

Divide the mâche onto 4 dinner plates. Top it with the chicken and serve with guacamole and a dollop of sour cream, if desired.

Recipe makes 4 servings.

Category: Poultry