Cilantro-Stuffed Chicken Breasts with Poblano Chile Sauce

• 1 teaspoon vegetable oil
• 1 garlic clove
• 3 tablespoons finely chopped fresh cilantro leaves
• 1/4 teaspoon salt
• 4 small skinless boneless chicken breast halves (about 1 pound total)
• 2 cups poblano chile sauce

1. Preheat broiler and lightly brush a shallow baking pan with some oil.
2. Finely chop garlic and in a small bowl stir together with cilantro and salt.
3. Pat chicken dry and trim any fat.
4. To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket.
5. (Opening will only be about 1 inch wide.)
6. Make pockets in remaining chicken breast halves in same manner.
7. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly.
8. Transfer chicken to baking pan and brush with remaining oil.
9. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes.
10. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
11. Serve chicken with sauce.

vegetable oil, garlic, fresh cilantro, salt, chicken breast halves, chile sauce

Taken from www.epicurious.com/recipes/food/views/cilantro-stuffed-chicken-breasts-with-poblano-chile-sauce-15267 (may not work)