Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until breasts are evenly browned on both sides.
Meanwhile, blend chiles, sour cream and bouillon cube in blender until smooth.
Add remaining dressing to skillet. Pour chile mixture over chicken; bring to boil. Cover; simmer on medium-low heat 10 min. or until chicken is done (165ºF).
How to Roast Poblano Chiles
Arrange whole chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles in half lengthwise; remove and discard seeds. Chiles can also be roasted directly over a gas burner. Use tongs to turn chiles as they char. Place in bag; peel and devein as directed.
Serve over a hot cooked rice or with a mixed green salad tossed dressed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.