Pollo Rellenos

Pollo Rellenos

Prep Time 20 min
Cook Time 15 Min
Servings 4
Difficulty Moderate

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tbsp. Crisco® Pure Vegetable Oil
  • 1/2 cup sliced celery
  • 1/4 cup diced onion
  • 1 tbsp. chopped garlic
  • 1 tbsp. chipotle pepper in adobo sauce
  • 4 cups fresh spinach
  • OR 1 (10 oz.) pkg. frozen spinach
  • 1 cup grated pepper jack cheese
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups dry bread crumbs

Directions

  • Step 1

    POUND chicken breasts to half their original thickness.

  • Step 2

    HEAT oil in medium skillet. Cook and stir celery, onion and garlic about 5 minutes. Add chipotle pepper and spinach. Cook until spinach is wilted. Cool; add cheese. Season to taste with salt and pepper.

  • Step 3

    PLACE a quarter of the filling in center of each chicken breast; fold over to enclose filling. Coat with flour, then egg, then breadcrumbs. Repeat with egg and breadcrumbs, pressing gently to adhere.

  • Step 4

    HEAT 3 to 4 inches oil in a heavy, deep pan to 365°F. Carefully lower coated chicken into hot oil.

  • Step 5

    FRY about 10 minutes or until chicken is golden. Serve immediately.

Serving size
(1/4)

  • Calories 660
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 195mg
  • Sodium 880mg
  • Potassium 0mg
  • Total Carbohydrates 67g
  • Dietary Fiber 4g
  • Sugars 4g
  • Protein 50g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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