6 boneless, skinless chicken breast halves (about 2 lbs.)
1 small white onion
1/4 cup shredded Monterey Jack cheese
Cut 3 peppers into 2-inch-long strips and set aside. Process remaining peppers, cream and Knorr ® MiniCubes in a blender just until smooth; set aside.
Preheat oven to 350°.
Heat 1 tablespoon oil in a large oven-proof skillet over medium heat and brown chicken. Remove chicken from skillet and set aside.
In same skillet, heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add cream mixture. Bring to a boil. Reduce heat and simmer about 2 minutes or until slightly thickened, stirring occasionally. Return chicken to skillet, then sprinkle with pepper strips and cheese. Bake for 20 minutes or until chicken is throughly cooked.
* To roast poblano peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.