Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups

Ingredients

• 4  roasted chicken breast halves 
• 2 tablespoons freshly cilantro leaves chopped
• 1 box corn muffin mix recommended: Jiffy
• 1  fennel bulb thinly sliced
• 1 tablespoon olive oil 
• 14 ounce peaches undrained canned
• 7 ounce pimentos chopped
• 6  poblano peppers halved lengthwise seeded
• 0.5 cup onion red sliced
• 1 tablespoon freshly rosemary leaves chopped
• 0.5 cup mexican cheese blend shredded

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro 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 minutes, until a wooden pick inserted in 1 muffin comes out clean.
4. Meanwhile, heat oil in a large skillet over medium-high heat.
5. Add onion and fennel and saute 3 to 5 minutes, until soft.
6. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
7. Serve chicken with poblano corn muffins on the side.