Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups

» Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups
Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups

Ingredients

  • Cooking spray
  • 6 poblano peppers, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 box corn muffin mix
  • 1/2 cup shredded cheese blend
  • 1 (7-ounce) jar chopped pimentos
  • 2 tablespoons freshly chopped cilantro leaves
  • 4 roasted chicken breast halves
  • 1/2 cup sliced red onion
  • 1 fennel bulb, thinly sliced
  • 1 tablespoon freshly chopped rosemary leaves
  • 1 (14-ounce) can peaches, undrained

Directions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Take a corn muffin mix according to package directions, Then add  pimentos and cheese, 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.

In the same time , heat oil in a large skillet over medium-high heat. Put onion and fennel then saute 3 to 5 minutes, until soft. Take and 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 .



Chicken parmesan - Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups

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