Recipe Station

The Ingredients To Gather:

• 1/2 cup Olive Oil
• 3 Tablespoons Lime Juice
• 2 whole Chipotle Peppers In Adobo Sauce
• 2 cloves Garlic
• 1 teaspoon  Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 6 whole Boneless, Skinless Chicken Breasts
• 6 whole Hatch, Anaheim, Or Poblano Chiles
• 1/2 pound Monterey Jack Cheese
• Pico De Gallo Or Salsa, For Serving

The Step By Step Directions To Follow:

1. 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, coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) You can use any marinade you'd like!
2. 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 skin is 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 blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for 20 minutes. Remove  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.
3. Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a slice of cheese.
4. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes. The cheese should melt on its own.
5. Remove the chicken from the skillet and serve.

Finished!

This Green Chile Chicken is so tasty that it might just be your new favorite meal. Have you made this Green Chile Chicken yet?

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Article source: The Pioneer Woman