Poblano stuffed chicken

These poblano peppers have been sitting in the refrigerator for a long time so I finally put them to good use. Using ingredients on hand this delicious dinner was made.

Ingredients:

4 boneless, skinless chicken breasts
4 poblano peppers
3-4 cloves of garlic
1/4 onion
1/2 cup sun dried tomatoes
10 cherry tomatoes
handful of greens-spinach, bok choy, chard, whatever you have
salt
12-16 tooth picks

Method:

Roast the peppers. I did this by putting them under the broiler for about 5-6 minutes per side. Once all done place in a paper bag and seal it up quickly so the heat stays in the the skin begins to bubble up a little more.
While the peppers are sitting chop garlic through greens into little pieces. Mix all together in a bowl with a little big of oil from the sun dried tomatoes. Add a dash of salt.

Hammer the chicken breasts to about 1/4 inch thickness and set aside. Placing the chicken between plastic wrap is cleaner. A plastic baggie would also work.

Get your poblanos and peel the skin. It should come off rather easily but if it doesn't slip right off don't worry about it and leave it on. Cut along one side starting at the tip going up to the stem, then work around the stem removing seeds to keep the pepper whole. Lay one chicken breast on your work surface, lay the open poblano on top and fill with a few scoops of the mixture in the bowl. About 3 tablespoons per chicken breast. Make sure the pepper is at the very bottom of the chicken, closest to you, even hanging about 1/2 an inch off the chicken. Tightly roll chicken, pepper and stuffing away from you. Secure with 3-4 toothpicks. Repeat until all ingredients used up.

Bake for about 45 minutes at 350.

Roasted poblanos are the bomb. So good...and this goes really well with a little sour cream.