Cornmeal Crusted Chicken Stuffed with Poblano and Cheddar
  • 2 chicken breast halves
  • 1 poblano pepper
  • 1/3 cup shredded or sliced sharp cheddar
  • 1 egg, beaten and mixed with a Tbsp of water (buttermilk would also be great here)
  • 1/3 cup cornmeal
  • salt, pepper, paprika and cayenne to taste
  1. Preheat your broiler and then broil the poblano for a couple minutes, turning it once the skin has blistered and blackened. After all sides of the pepper look charred, remove it from the broiler and put it in a bowl. Cover the bowl with plastic wrap and set aside to let the pepper cool.
  2. Preheat the oven to 400. Line a cookie sheet with aluminum foil (for easy clean up) and place a rack/cooling rack on top of it. Spray the rack with cooking spray.
  3. When the pepper is cool enough to handle, peel the skin off (it should come off easily at this point) and dice the poblano. Slit a pocket into the chicken breasts. Stuff the pocket with the diced poblano and cheddar cheese. Sprinkle the chicken with salt and pepper.
  4. Combine the cornmeal with salt, pepper, paprika and cayenne pepper to your tastes. Carefully dip the chicken breasts into the egg wash, and then dredge in the cornmeal mixture.
  5. Place the chicken on the rack and spray the top with cooking oil. Bake about 20 minutes or until done, turning once in the middle of cooking.