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Add a photoServings: 6
Ingredients
- 3 x Chicken breasts cut in
- Â Â Half with no bones
- 1/2 x Onions
- 1 cl Garlic
- 1 c. Cream
- 5 x Poblano chiles
- 250 gm Parmesan cheese
- Â Â Salt and pepper to taste
- 1 Tbsp. Instant Coffee
- 1 Tbsp. Vinegar
Directions
- Instructions
- Cook the chicken in medium pot with water, the onions, garlic and salt. 2. Place the chiles directly over the stove's grill and let them roast till they start to become black on both sides. Inmediately introduce the chiles in plastic bag and let them sweat for five min. 3. Now make an incision in the chiles, only large sufficient to take out all the veins and peel them so which all the burnt skin is off and they are green again. 4. Put the chiles in a small bowl with water, one tsp. of soluble coffee and one Tbsp. of vinegar. Let them sit for 1/2 hour to 1 hour. This extracts the capsine from the chile, reducing its hotness and making the more tasty.
- 5. Drain the chiles and rinse in water. Next, put in blender along with the cream, salt and pepper. 6. Put the chicken breast in a heat resistant container and pour the strained Poblano sauce. Sprinkle the parmesan cheese on top and dot with butter. 7. Bake for 20 min aprox. at 200 degrees Celsius. Walt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 388 | |
| Calories from Fat 236 | 61% |
| Total Fat 26.67g | 33% |
| Saturated Fat 14.23g | 57% |
| Trans Fat 0.08g | |
| Cholesterol 109mg | 36% |
| Sodium 700mg | 29% |
| Potassium 277mg | 8% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.8g | 1% |
| Protein 31.89g | 51% |
