POBLANO-STUFFED CHICKEN WITH AVOCADO SAUCE

Poblano-Stuffed Chicken with Avocado Sauce image

It's hard to say which is tastier in this recipe: the poblano-stuffed chicken or the creamy avocado sauce. Luckily, you're having both!

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings

Number Of Ingredients 8

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Ingredients

8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
3 poblano chiles, roasted, peeled, seeded and cut into thin strips
1 cup KRAFT Shredded Mozzarella Cheese
1 cup tomatillo salsa
3/4 cup sour cream
2 Tbsp. fresh lime juice
2 avocados
1 cup fresh cilantro

Steps:

Heat oven to 400ºF.
Place chicken, top sides down, on work surface; top with chiles and cheese. Roll up chicken, starting at one short end of each breast; secure with wooden toothpicks.
Add chicken to large skillet sprayed with cooking spray; cook on medium-high heat 6 min. or until evenly browned, turning occasionally. Transfer to rimmed baking sheet sprayed with cooking spray.
Bake 15 min. or until chicken is done (165ºF). Cool 5 min. Meanwhile, blend remaining ingredients in blender until smooth.
Remove and discard toothpicks from chicken. Slice chicken. Serve with avocado sauce.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g