Grilled Chicken with Creamy Poblano-Lime Sauce

1 lb boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon freshly ground
pepper, divided
2 poblano peppers
3 tablespoons fresh cilantro leaves
1/4 cup reduced-sodium chicken broth
1 tablespoon fresh lime juice
1 (3-oz) package cream cheese, softened

Serve with Tomato Rice Pilaf

Preheat grill to medium-high heat; sprinkle
chicken with ¼ teaspoon each of salt and
pepper. Grill chicken, covered with grill lid, 5 to
8 minutes per side or until done. Grill peppers
10 minutes, turning occasionally, until tender.
Carefully remove stems, seeds and membranes
from peppers; let cool slightly. Process
peppers, cilantro, broth, lime juice, cream
cheese and remaining salt and pepper in a food
processor until smooth, stopping to scrape
down sides. Transfer mixture to a saucepan;
cook over medium heat 5 minutes or until
thoroughly heated, stirring often. Serve sauce
over grilled chicken.

Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.