Recipe: Bob's Inside-out Chiles Rellenos en Nogada (Similar to La Bodega's)

BOB'S INSIDE-OUT CHILES RELLENO EN NOGADA
Source: Bob's Cowboy Cookin'

CHICKEN BREASTS:
4 large boneless, skinless chicken breast halves
3/4 cup unbleached all-purpose flour
2 large eggs
1 1/2 cups fresh breadcrumbs
Kosher salt and freshly ground black pepper
2/3 cup olive oil
FILLING:
4 poblano chiles, roasted, seeded, and deveined
4 ounces Monterey Jack cheese, grated
4 ounces Muenster cheese, grated
SAUCE:
1/2 cup slivered almonds
1/2 cup yellow raisins
1/2 cup feta
1/2 cup sour cream
1/2 cup half and half
1/4 cup cream sherry
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon cinammon

Roast and peel the peppers. You know the drill: char the flesh black over an open flame (gas burner or grill), pop them into a bag to make steam, and then after maybe 10 minutes take a knife and scrape the charred skin off. Get rid of the seeds and the veins while you're at it, and cut the flesh down to a size that is easy to stuff into the breasts.

Cut the pocket for the filling on the thicker side of each chicken breast using a sharp knife. Cut to within about 1/2 inch of the ends.

Stuff each breast with 1 pablano chili skin and 1/4 of the cheese. Season on both sides with Kosher salt and fresh cracked pepper.

Place the flour, eggs, and breadcrumbs each in a wide shallow dish. Dredge the chicken breasts through each one in turn. Set them on a plate and let them rest at least 5 minutes in the refrigerator so the breading will set. This is a good time to make one of the other dishes of the meal.

Heat the oven to 350 degrees F.

Heat the olive oil in a heavy skillet until it is very hot over medium high heat. When the oil is hot, cook two of the breasts at a time until they are golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet when done.

Frying the cutlets prior to baking...

Bake the breasts in a 350 degree F oven until done, about 15 minutes.

While the breasts are baking, prepare the sauce. Blend the sour cream, half and half, sherry, cinnamon, sugar and salt until smooth. Whisk in the feta crumbles. This sauce will approximate a sweet Mexican crema.

When the breasts come out of the oven, spoon the sauce over them. Garnish almonds and raisins.