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
- 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