Recipe courtesy of Debi Shawcross
¾ cup olive oil
4 cloves garlic, minced
1 bunch cilantro
½ bunch Italian parsley
5 green onions, chopped
2 Serrano chiles, chopped, with seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
4 boneless, skinless chicken breasts
1 tablespoon unsalted butter
2 tablespoons finely chopped onion
3 ears fresh corn, husked, and kernels removed from cob
½ cup water
1 cup heavy cream
1 Poblano chile, seeded and diced
1 cup grated sharp cheddar cheese
Salt and freshly ground pepper
Combine all ingredients in blender and puree until smooth. Transfer marinade to a large zip-lock bag and add chicken breasts. Marinate in the refrigerator 8-24 hours. Remove the chicken from the marinade and grill over medium heat for 6-7 minutes per side, turning often. Transfer grilled chicken to platter and let sit 10 minutes before slicing into ½-inch thick slices.
While the chicken is resting, prepare the sauce: Melt butter in heavy large skillet over medium heat. Add onions and poblano chile peppers and sauté 3-5 minutes. Add corn kernels and water and simmer 1 minute longer. Add the cream and simmer 1 minute longer. Gradually add the cheese and stir until sauce thickens. Season with salt and pepper.
Ladle the sauce onto the serving plates and place the chicken on top of the sauce.