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Combine Poblano peppers, 2 T. jalapenos, corn, cheese, beans, salt and pepper in a mixing bowl. With a slender knife, cut a 3" pocket along the length of the thickest side of chicken. Stuff 1/5 of the mixture into the pocket and secure with toothpicks.
Preheat an outdoor grill over a low heat. Place stuffed chicken breasts on the grill. Cover and grill for 45-50 minutes or until internal temperature reaches 170°F. Turn chicken occasionally while grilling.
Make Pico de Gallo by combining Roma tomatoes, white onion, 4 T. jalapenos, cilantro and lime juice. Set aside.
Served stuffed chicken breasts topped with salsa verde and a side of prepared Pico de Gallo.