6 Chicken Breasts or 12 Chicken Breast Tenderloins (I use the tenders)
1 Cup Sour Cream (or greek yogurt, I prefer the cream)
1/2 Cup Heavy Whipping Cream or Milk of Choice
1 Fresh Chile Poblano/Pasilla/Ancho (3 names, one chile)
1/4 Cup Mozzarella or Jack Cheese, shredded for topping
Grease of choice for searing
*if you are Paleo and do not consume dairy use only 1 1/2 cup of warm almond milk, add 1 tablespoon of ghee or grassfed butter and chiles. Your sauce will be runnier but it will still taste delicious.
Preheat oven to 375 or broiler if you are short on time
Core and seed the chile
In a blender pulse sour cream, chile and heavy cream
In a hot pan, sear the chicken in grease of choice until fully cooked through
Place chicken in an ovenproof dish
Pour blended cream over the chicken
Sprinkle shredded cheese
Bake or broil until the cheese is melted and the sauce changes color from pale to a more vibrant green
Enjoy with salad, miracle noodles, or alone.