3 – 4 Poblano Chiles, seeded and chopped
½ cup milk
4 tbsp butter
1 tbsp flour
1 cup Mexican Crème, or heavy cream
salt to taste
2 whole chicken breasts cut in half
1 cup grated manchego, jack or gouda cheese
Bake uncovered in a pre-heated oven 350 degrees for 20 minutes till golden and bubbly
Puree the chilies in a blender with the milk until smooth. In a medium saucepan melt 2 tbsp butter, add the flour, and brown lightly. Add the chile puree, stirring with a wooden spoon or wire whisk until smooth. Add the cream, stirring constantly over low heat until it just begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day in advance and refrigerated.
Melt the remaining 2 tbsp butter in a medium skillet and sauté chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake.