Recipe of the Month: Cheesy Chicken in Pablano Sauce

More great recipes! Here is our recipe for Cheesy Chicken in Pablano Sauce. Delicious! We hope you're all having a great holiday season!


Ingredients

2-3 medium pablano peppers,
seeded and stemmed, chopped

1 cup chicken stock

1 small onion

2 cloves garlic, chopped

handful of cilantro leaves

Salt & Pepper

4 Tbls butter divided

2 Tbls flour

1 cup milk

1/2 cup heavy cream or Mexican crema

1 tbls extra virgin olive oil

4 boneless skinless chicken breasts

1 1/2 cup Monterrey jack cheese

1 tbls olive oil

thinly sliced red onions for garnish

Prep

In a blender or food processor, combine the peppers with stock, onions, garlic, cilantro, salt and pepper; puree. In a small sauce pot over medium heat, melt 3 tablespoons buter. Whisk in the flour; add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook sauce for 20-25 minutes.

Pre-heat oven to 375.

Heat 1 tablespoon of olive oil in large skillet over med-high heat. Add the 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper and brown for 3-4 minutes on each side. Transfer to casserole dish, spread the sauce over the top and cover with cheese. Bake for 15-20 min.

Serve garnished with cilantro sprigs and red onion.

Enjoy!

From Dr. Jennifer Martin & team

Season's greetings from Dr. Martin and team!

In this season given to tidings of comfort and joy, and as our team at the orthodontic office of Dr. Jennifer Martin reflect on the year that was, we’d like to ask you, our wonderful patients and readers: What do you love about the holidays this year? Being with your loved ones? A clean slate for 2012? Opening presents by the fireplace? All the delicious food? Also, what gift are you most looking forward to getting this year?

We’d love if you shared with us here, or on our Facebook page, all the things you love about the holidays. Stay warm, and don’t forget to stay away from those sweets and crunchy foods!

Happy Holidays!

Braces-Friendly December Recipe!

A different take on traditional scalloped potatoes, from Dr. Jennifer Martin and team.

SCALLOPED POTATOES WITH CREME FRAICHE
2 cloves garlic smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn) peeled
3 cups half and half
1/2 cup creme fraiche
2 tablespoons all purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
salt and freshly ground pepper
1/4 cup chopped chives

Preheat oven 300 degrees. Rub garlic all over the inside of a 3 quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter. Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half and half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium high heat and cook, stirring until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered until the potatoes are fork-tender, about 1 hour 5minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving. Yum Yum!

Happy holidays from all of us at Dr. Martin's office!

Dr. Martin & team, supporting Toys for Tots

In the Spirit of Giving this holiday season, our office will be collecting toys for the Marine's Toys for Tots Foundation. You can drop off a new, unwrapped toy to our office prior to December 16, 2011.

Please stop by our office anytime during regular business hours to drop off your donations.

We are located at:

401 Gregory Lane, Suite 126
Pleasant Hill, CA 94523
P: 925-676-8485

Thank you for your generosity and Happy Holidays from all of us at Dr. Martin's office!