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

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
Cooking spray
1 box corn muffin mix (recommended: Jiffy)
50g shredded Mexican cheese blend
1 (200g) jar chopped pimentos
2 tbsp freshly chopped coriander leaves
6 poblano peppers, halved lengthwise and seeded
1 tbsp olive oil
80g sliced red onion
1 fennel bulb, thinly sliced
4 roasted chicken breast halves
1 (400g) tin peaches, undrained
5g freshly chopped rosemary leaves
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.

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