Level: | Easy |
Total: | 45 min |
Prep: | 15 min |
Cook: | 30 min |
Yield: | 4 servings |
Ingredients
- Cooking spray
- 1 box corn muffin mix (recommended: Jiffy)
- 1/2 cup shredded Mexican cheese blend
- 1 (7-ounce) jar chopped pimentos
- 2 tablespoons freshly chopped cilantro leaves
- 6 poblano peppers, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1/2 cup sliced red onion
- 1 fennel bulb, thinly sliced
- 4 roasted chicken breast halves
- 1 (14-ounce) can peaches, undrained
- 1 tablespoon freshly chopped rosemary leaves
Instructions
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
- Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
- Serve chicken with poblano corn muffins on the side.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 619 |
Total Fat | 24 g |
Saturated Fat | 6 g |
Carbohydrates | 72 g |
Dietary Fiber | 9 g |
Sugar | 21 g |
Protein | 31 g |
Cholesterol | 82 mg |
Sodium | 866 mg |
Reviews
Nothing had any oomph. I tasted several time and finally in desperation added nutmeg some extra salt and freshly ground pepper, but it still didn’t improve. I was going to serve with rice I made with chicken stock instead of water, so I also bumped that up a notch by adding some spices and peas to try and compensate for the boring chicken.
This got nothing but blank stares from my family. When I referred to the peaches, a chorus went up, “What peaches?” No one could even taste them (they were tiny slices — boo DelMonte) and the juice hadn’t thickened at all — it may as well have been water. I had to eat all the leftovers.
I didn’t make the cornbread. I would be interested in trying that, but no one else in my family likes poblanos.
I also didn’t have time to run to the store for the peppers, so I just used regular old muffin tins. Instead of the pimentos I used chopped black olives with jalepenos. SO good.
Made this for my parents who were in town visiting. My mom asked for the recipe. Yum!