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chicken Poblanos 4 Boneless Chicken Breasts
salt And Pepper, To Taste
1 Tablespoon Garlic
butter
4 Poblano Chiles
buttermilk
all-purpose Flour
27 Ounces Enchilada Sauce season Chicken Breasts With Salt, Pepper And Garlic, Sauté In Butter. Cut Open Poblano Chiles And Stuff Each With 1 Chicken Breast. Bread The Stuffed Poblano, Dipping First In Buttermilk, Then In Flour; Repeat. Fry In Butter Until Golden Brown. place On A Plate That Is Lightly Covered With Enchilada Sauce. makes 4 Servings. |
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