Chicken Poblanos

Ingredients

• 4 boneless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon garlic
• Butter
• 4 poblano chiles
• Buttermilk
• All-purpose flour
• 27 ounces enchilada sauce

Instructions

1. Season chicken breasts with salt, pepper and garlic, sauté in butter.
2. Cut open poblano chiles and stuff each with 1 chicken breast. Bread the stuffed poblano, dipping first into buttermilk, then into flour; repeat.
3. Fry in butter until golden brown.
4. Place on a plate that is lightly covered with enchilada sauce.

Yield: 4 servings