Poblano Chicken Alfredo

• 6 boneless, skinless chicken breast halves about 1-3/4 lbs.
• 2 poblano peppers small
• 1 cup Alfredo sauce RAGU(R) Classic, divided
• 1 1/4 plain dry bread crumbs
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder chipotle
• 1/4 teaspoon garlic powder
• 1/4 teaspoon shredded part skim mozzarella cheese about 1 oz.

1. unchecked 1. Preheat oven to 400u0b0F. Process roasted peppers with sauce in blender; set aside.
2. unchecked 2. Dip chicken in 1/4 cup sauce mixture, then bread crumbs combined with cumin, chipotle powder seasoning and garlic powder, coating well.
3. unchecked 3. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
4. unchecked 4. Pour remaining 3/4 cup sauce mixture over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
5. Tip: To roast pepper, arrange pepper in broiler pan lined with aluminum foil and broil, until blackened on all sides, turning occasionally, about 8 minutes. Wrap in foil and let cool; set aside.

chicken, peppers, alfredo sauce ragudauae classic, bread crumbs, ground cumin, chili powder chipotle, garlic, mozzarella cheese

Taken from www.yummly.com/recipe/Poblano-Chicken-Alfredo-2547445 (may not work)