|2||shredded PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts|
|1||tsp black pepper|
|bundle fresh herbs|
|4||large poblano peppers|
|1||can can black beans, rinsed and drained|
|1||can can sweet corn, rinsed and drained|
|1/2||cup diced red onion|
|1||small sweet potato, finely diced|
|1 1/4||cup chunky tomato salsa|
|1||tsp chili powder|
|1||tsp dried oregano|
|1||cup feta cheese|
|1/4||chopped cilantro, for garnish|
Slice each poblano pepper in half lengthwise and place in a baking sheet lined with parchment paper.
Clean and dice the sweet potato and red onion. Mix shredded chicken, black beans, corn, onion, sweet potato, tomato salsa, cumin, chili powder, salt and pepper.
Poach the PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts. Lay the chicken breasts in a single layer in the bottom of a large saucepan. Season with salt and pepper. Top with lemon slices, fresh herbs (we used rosemary, oregano and marjoram) and crushed garlic. Fill the saucepan with cold water until it reaches 1–1 ½ inches above the chicken breasts. Bring the water to a boil, then cover the saucepan and reduce the heat to low. Lightly simmer until the chicken breasts are just cooked through, about 15 minutes. The cooking time will vary depending on the thickness of the chicken breasts. Once the chicken is done cooking, cool and shred.
Divide mixture evenly in each poblano pepper half. Cover the pan with foil and bake for 40 minutes or until the peppers are fork tender.Remove from oven and garnish with feta cheese and cilantro.
First, poach the chicken. Place the chicken breasts into a pot, season with salt and pepper and top with sliced lemon.