4 boneless chicken breasts
Salt and pepper, to taste
1 tablespoon garlic
Butter
4 poblano chiles
Buttermilk
All-purpose flour
27 ounces enchilada sauce

Season chicken breasts with salt, pepper and garlic, saut?in butter. Cut open poblano chiles and stuff each with 1 chicken breast. Bread the stuffed poblano, dipping first in buttermilk, then in flour; repeat. Fry in butter until golden brown.

Place on a plate that is lightly covered with enchilada sauce.

Makes 4 servings.