1. Season the chicken breast halves with garlic, salt, and black pepper. 2. Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350°F for 20 minutes or until cooked. 3. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating; Peel skin from poblano pepper; Make a slit and remove all the seeds. 4. Slice onion, bell pepper, and poblano pepper into strips. 5. In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers. 6. Cook over medium high heat stirring occasionally until onions and peppers are soft. 7. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes. 8. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. 9. Top with roasted chicken breast. 10. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. 11. Broil until cheese melts and turns golden. 12. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
