Cotija Cheese Crusted Chicken

Ingredients

Directions

1. 1

   To roast the poblanos, place the peppers directly onto the open flame of a gas stove. Turn with tongs frequently until the skin is wrinkled and somewhat charred, about 5 minutes. Place the finished peppers in a clean plastic bag and seal 10 minutes. Wrap pepper with a paper towel and rub off the skin. Cut stem and scrape the seeds. Lay the open poblano on a cutting board and cut into strips and then cut strips in half.

2. 2

   Pat chicken breasts dry with paper towels.

3. 3

   Place a medium non-stick skillet over medium heat for 3 minutes. Sprinkle 2 Tbsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® onto the pan in the shape of the cutlet. Place 4 strips of poblano on top of the cheese.

4. 4

   Carefully place a chicken cutlet on top of the cheese and pepper strips, and press down with a spatula. Cook approximately 2 minutes. (Or until cheese is golden brown.)

5. 5

   While the chicken cooks, sprinkle 2 more Tbsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® on top of the chicken.

6. 6

   Once the first side is golden brown, carefully flip the chicken using a spatula. Cook approximately 2 more minutes (Or until cheese is golden brown and chicken is fully cooked) and set aside.

7. 7

   Wipe the skillet with a paper towel. Repeat with the remaining chicken breasts.

8. 8

   Serve chicken with Roasted Poblano Cream Sauce. Enjoy!