Roasted Chicken Breasts with an Onion-Poblano Side
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Plan Z Phase: This is a Z3 (ZReboot) recipe.
Servings: Serves 4
Ingredients:
- 4 skinless chicken breast halves
- the rub of your choice
Instructions:
Heat a pan for sautéing chicken. An oven proof pan (like cast iron) is preferable. Spray the pan with olive oil spray. Dust your favorite meat rub over the top of the chicken. Place rub-side down in the heated pan. Saute for 3 minutes until that side is browned. Now transfer to the oven to finish roasting @ 375 degrees. (MAKE SURE your pan is oven-proof or transfer it to a Pyrex pan that is.) Roast for approximately 20 minutes until no pink remains in the chicken. While the chicken is roasting you can make your sauce. (Roast peppers ahead if you have only one oven)
For the Onion-Poblano side dish
Ingredients:
- 2 large poblano peppers
- 2 large sweet yellow onions, sliced thinly
- ¼ cup of vegetable broth
- ¼ tsp of grated sea salt (or to taste)
- ½ cup of crème fraiche or sour cream
- ½ cup whipping cream
Instructions:
Cut your poblano peppers into quarters. Take off top stem. Take out seeds. Spray a cookie sheet and place them on the sheet with the shiny outside facing up toward the broiler. Broil the pepper pieces until the skin is dark brown in most spots. Take out and let cool. Then rinse the pepper pieces under cold water and flake off as much of the darkened part as you can. Dice.
In a large sauté pan, spray olive oil spray. Add the sliced yellow onion. Begin to cook on medium-high to loosen it up. Spray the onion lightly with olive oil spray. Grate on sea salt to taste. When the onion is just beginning to brown on the edges add the vegetable broth. Cook on medium low until the onion is completely loose and cooked. (If it starts to run dry just add more broth). Add the poblano bits, the crème fraiche and the heavy cream. Cook on low until well blended and hot.
This is mild, full of flavor and a huge hit around my house.
This dish would be wonderful with a steak or a meaty fish too.
Enjoy!
Cheers,
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