- 4 boneless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon garlic
- 4 poblano chiles
- 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 into buttermilk, then into flour; repeat.
- Fry in butter until golden brown.
- Place on a plate that is lightly
covered with enchilada sauce.
Yield: 4 servings