Food Network UK

Chicken breasts with glazed peaches and fennel and corn muffins in poblano cups

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Ingredients

  • Cooking spray
  • 1 box corn muffin mix (recommended: Jiffy)
  • 50g shredded Mexican cheese Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend
  • 1 (200g) jar Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped pimentos
  • 2 tbsp freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
  • 6 poblano peppers, halved lengthwise and seeded
  • 1 tbsp olive oil
  • 80g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced red onion
  • 1 fennel bulb, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 4 roasted chicken breast halves
  • 1 (400g) tin peaches, undrained
  • 5g freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped rosemary leaves

Use imperial measurements

Method

How to make Chicken breasts with glazed peaches and fennel and corn muffins in poblano cups

1) Preheat oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.

2) Prepare corn muffin mix according to package directions, adding cheese, pimentos and coriander when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.

3) Bake 18 to 20 mins, until a wooden pick inserted in 1 muffin comes out clean.

4) Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 mins, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 mins, until chicken is heated through and sauce thickens.

5) Serve chicken with poblano corn muffins on the side.