4 boneless chicken breasts
Salt and pepper, to taste
1 tablespoon garlic
4 poblano chiles
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
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