Boy oh boy, have I got a great recipe for you.
I saw this on one of my favorite Food Network shows, the Pioneer Woman, and I just had a feeling it would be amazing. The feeling was right. Now normally Ree Drummond isn't one for Bikini Baker-esque dishes, but this recipe is pretty lean. You could even leave off the cheese if you wanted to, but I suggest topping each breast with a slice of quality pepper jack.
After marinating the four chicken breasts in a homemade marinade for awhile, they grilled up a beautiful color. And just look at those grill marks. Perfection.
While the chicken was grilling, I roasted four anaheim peppers (or pasilla or hatch chiles or whatever large green pepper you like) over my gas stove. If you don't have a gas stove, you can also broil them in the oven about 10-20 minutes per side, until skin is black and charred.
A little ash might come off, but that's okay! After you roast them, place them in a Ziplok for 20 minutes to sweat. After 20 minutes, carefully scrape the burned parts off without breaking through the skin. A sharp knife should do the trick. Some leftover burned bits are fine, more flavor. Then, slice off the top and bottom of each pepper and slice in half. Scrape out the seeds and membranes so that you have flat squares.
Once the chicken is grilled through, top each breast with two chile pieces.
Then top with a slice of cheese. I like pepper jack, but Monterey Jack or cheddar would do the trick. It also works as a sort of glue to hold the peppers on.
And there you are. Winner-winner chicken dinner. Sure to please any spicy food lovin' folks.
Hats off to the Pioneer Woman.
Green Chile Chicken
Makes four breasts
1/2 cup Olive Oil
3 Tablespoons Lime Juice
2 whole Chipotle Peppers In Adobo Sauce (more To Taste)
2 cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Salt
1/2 teaspoon Black Pepper
4 whole Boneless, Skinless Chicken Breasts
4 whole Hatch, Anaheim, Or Poblano Chiles
4 slices pepper jack cheese (or cheese of choice)
First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like!
After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.
Grill the chicken (or saute it in a skillet) on an outdoor grill for about 15 minutes per side, until cooked through. Lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the cheese to melt for a few minutes.