Roasted Chicken with Poblano Vinaigrette and Corn Pudding

Roasted Chicken: Stir together first 8 ingredients; rub over chicken. Place chicken in a lightly greased 15x10 jellyroll pan. Bake at 400 degrees for 15 minutes. Drizzle 1 tablespoon vinaigrette over each chicken breast, and bake 5 more minutes or until done. Serve with remaining vinaigrette and corn pudding. Poblano Vinaigrette: Place peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat (with electric over door partially open) about 5 minutes on each side or until blistered. Place chile peppers in a heavy duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Bring tomatillos, onion, garlic, and water to cover to a boil over medium-high heat. Reduce heat, and simmer 10 minutes. Drain and cool. Process tomatillo mixture, chile peppers, cilantro, and remaining ingredients in a blender or food processor 30 seconds or until minced. Corn Pudding: Bring milk to a boil in a heavy saucepan; gradually add cornmeal, stirring until blended after each addition. Cook, stirring constantly, just until mixture begins to boil. Reduce heat and cook, stirring constantly until thickened. Add corn, stirring until mixture in consistency of whipped potatoes, stir in salt and heavy cream.