Corn Stuffed Peppers

Serves 6

Ingredients

• Peppers
• 8 oz skinless chicken breasts
• 2 cloves garlic, lightly crushed.
• 5 small tomatillos, about 7 oz.  Husks removed
• ¼  cup coarsely chopped fresh cilantro (sprigs for garnish)
• 2 Tbl fresh lime juice (1-2 limes)
• 1 ½ tsp coarse salt
• 1 Tbl olive oil
• 2 ½ C fresh corn (from about 5 ears of corn)
• 2 oz goat cheese, crumbled
• Fresh pepper

Instruction

Cut peppers in half removing seeds and leaving stem in tact.  Roast peppers under broiler until charred.  Place in bowl, cover with wrap for 15 min.  When cool enough to handle rub with paper towel to remove skins.  Be careful not to tear. 

Place chicken and garlic in sauce pan.  Add water to cover.  Bring to boil then simmer until chicken has cooked through, about 15 min.  Transfer chicken to large pot reserving liquid and garlic.  Cover chicken loosely with Saran so it won’t dry out.  Let cool slightly then shred to small pieces and cover. 

Add tomatillos to reserved cooking liquid.  Bring to boil.  Reduce heat and simmer until tender, about 5 minutes.  Drain and puree tomatillos and garlic in a blender.  Add cilantro, lime juice, and 1 tsp salt.  Spread half sauce in a 9 x 13 pan.

 Preheat oven to 375.  Heat oil in skillet over medium heat.  Add corn and cook until tender about 3 minutes.  Let cool slightly.  Toss corn with chicken, remaining sauce, half goat cheese and sprinkle remaining ¼ tsp salt.  . Cover and bake until heated through about 25 min.  Uncover and let stand 5 min.  Drizzle with sauce from dish and garnish with cilantro and dollop of goat cheese.