Pollo Rellenos

Stuffed Chicken Breasts

Pollo Rellenos from Pillsbury™ Baking

Tags: Main Course

  • Prep Time: 20 min
  • Cook Time: 15 min
  • Ready Time: 35 min
  • Yield: 4 servings


  • 4 boneless skinless chicken breasts
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1/2 cup sliced celery
  • 1/4 cup diced onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chipotle pepper in adobo sauce, finely diced
  • 4 cups fresh spinach
  • OR 1 (10 oz.) package frozen spinach, thawed and squeezed dry
  • 1 cup grated pepper jack cheese
  • Salt and pepper to taste
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 large eggs, beaten
  • 2 cups dry bread crumbs

Preparation Directions

  • POUND chicken breasts to half their original thickness.
  • 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.
  • 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.
  • HEAT 3 to 4 inches oil in a heavy, deep pan to 365°F. Carefully lower coated chicken into hot oil.
  • FRY about 10 minutes or until chicken is golden. Serve immediately.

Nutritional Information Per Serving

Serving Size (1/4), Calories 660 (Calories from Fat 180), Total Fat 20g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 195mg, Sodium 880mg, Total Carbohydrate 67g (Dietary Fiber 4g, Sugars 4g), Protein 50g; Percent Daily Value*: Vitamin A 60%, Vitamin C 20%, Calcium 15%, Iron 35%.

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

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.