6 small whole poblano chilies
12 ounces Monterey Jack, cut into 6 finger-size pieces to fit inside the chilies
3 large whole skinless boneless chicken breasts (about 4 pounds) halved
1/2 cup all-purpose flour for dredging
1/3 cup clarified butter

Stuff the chilies with the Monterey Jack. In the thickest part of each chicken breast make a horizontal slit with a sharp knife, forming a pocket large enough to hold 1 of the stuffed chilies, put a chili in each pocket and dredge the chicken lightly in the flour. In 1 or 2 large heavy skillets heat the butter over moderately high heat until it is hot but not smoking and in it saute the chicken for 2 minutes on each side, or until it is browned. In a baking dish large enough to hold the chicken in one layer bake the chicken in a preheated 350 oven for 5 to 7 minutes, or until the cheese in just melted.

Sauce:
1 small whole poblano chili, roasted and minced
1 small onion, minced
1 garlic clove, minced
2 cups dry white wine
2 sticks (1 cup) cold unsalted butter, cut into 16 pieces
1 t chili powder, or to taste
1 t ground cumin

Make the sauce while the chicken is baking. In a heavy saucepan combine the chili, the onion, garlic and the wine, bring the wine to a boil and boil the mixture over moderately high heat until the wine is reduced to about 1 tablespoon. Reduce the heat to low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted completely. (The sauce should not become hot enough to liquefy; it should be the consistency of hollandaise.) Stir in the chili powder, the cumin and salt and black pepper to taste until the sauce is combined well.

Spoon the sauce over the chicken and serve with sour cream, guacamole and salsa.

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