Roasted Poblano Stuffed Chicken

Last night I had a craving for the Chicken Verde burger from a local burger place called Red Mill. Unfortunately, that wasn’t going to fit within my Weight Watchers points I had left for the day, so I had to get creative. I wanted to go bun-less so I could enjoy some sweet potato chips on the side, so I decided to stuff a chicken breast instead. I sliced the chicken breast in half width wise, grilled each piece of chicken, then laid the peppers and cheese in the middle. It was not even close to my favorite burger, but I tried…

Roasted Poblano Stuffed Chicken (serves 4, WW Points+ 7 per serving)

Ingredients:
2 large chicken breasts, about 10oz each
3 poblano peppers
4 slices pepper jack cheese
salt/pepper

Directions:
1. Set your oven to broil and move the oven rack to the highest position. Set poblanos under the broiler. Make sure to keep an eye on them (you’ll hear some popping noises) and turn them as the skin starts to blister/turn black. This whole process should take about 10-15 minutes.
2. Remove peppers from oven and place in a bowl covered with a kitchen towel. Let sit for about 10 minutes.
3. While the peppers are resting, cut each chicken breast in half and then slice each half width-wise creating two thin pieces. Salt and pepper each side.
4. Turn on an outdoor grill on medium high heat
5. Place the chicken on the grill, cooking for about 3-4 minutes per side.
6. While the chicken is cooking, remove the stems, seeds and skins from the poblano peppers (it should pull off easily). Cut each pepper into 4 large pieces.
7. Once chicken is almost done, top four pieces of the chicken with pepper slices and one slice of pepper jack cheese. Place the other piece of chicken on top of cheese and peppers.
8. Heat on the grill for an additional 2 minutes to melt the cheese and serve with fries or in my case, sweet potato chips.*
*To make sweet potato chips:
-pre-heat your oven to 400 degrees
-thinly slice a large sweet potato (I used my mandolin)
-place slices in a large bowl with a bit of olive oil, salt and pepper, mix thoroughly
-on a baking sheet with parchment paper, lay each chip out individually
-bake for 5-7 minutes on one side, flip and bake another 5 on the other

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