This recipe is by far one of my favorites because its simple, family friendly, and tasty. You can make a lot of stuffed chicken and have them for meal prep and the best part is that they don’t taste like “chicken” the next day!
# of Ingredients
6
Prep Time (Minutes)
10 min
Cook Time (Minutes)
25 min
Total Time (minutes)
35 min
Serving
1 chicken breast will count as your protein and fat serving
Ingredients
4 poblano peppers
4 chicken breast
queso fresco
salt
pepper
non stick spray
Notes
Instructions
Add non-stick spray to your bakeware and broil the poblano peppers. You will broil each side for about 5 minutes each.
Once your poblanos are roasted on both sides you will take out from oven to peel skin and deseed them and set them aside. I like to do the one to one ratio. If youre using 4 chicken breast then you will roast 4 poblanos. If youre using 2 chicken breast then you use 2 poblanos. etc.
You will then get your 4 chicken breast, fillet, flatten (beat them. I flattened them out with a tortilla roller), and season both sides (even the inside) with salt and pepper. There is no exact amount of salt and pepper you should use just be mindful with your salt serving.
once you’re chicken breasts are ready you will stuff with poblano peppers and queso fresco. With the queso fresco you will thin slick the cheese and add 2 slices.You will then cover bakeware with aluminum foil and bake at 375 for 35-40 minutes.
Make sure you wait for chicken to cool and serve with your appropriate sides. I love to get some of the juice from the cooked chicken (bakeware) and add to my rice or top off the chicken breast when eating it. Its super delicious.
