Pollo Relleno
Elevate your dinner table with Pollo Relleno, a show-stopping stuffed chicken recipe that blends rich flavors and simple elegance. Juicy chicken breasts are carefully butterflied and brimming with a creamy spinach, cream cheese, and mozzarella filling, creating a harmony of textures in every bite. Seasoned with garlic, paprika, and a touch of olive oil, these stuffed chicken breasts are first seared to golden perfection, then finished in the oven for a tender, melt-in-your-mouth result. Perfectly suited for a special family meal or entertaining guests, Pollo Relleno is a versatile dish that pairs beautifully with roasted vegetables or buttery mashed potatoes. Ready in under an hour, this delightful entrée is a fusion of sophistication and ease that will wow your taste buds.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups spinach, fresh
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, slice each chicken breast horizontally to create a pocket for stuffing. Be careful not to cut all the way through.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove the spinach from the heat and let it cool slightly.
In a medium bowl, mix the cooked spinach, cream cheese, and shredded mozzarella until well combined.
Divide the spinach and cheese mixture into four portions and stuff each chicken breast pocket with the mixture. Use toothpicks to secure the openings and prevent the filling from spilling out during cooking.
Rub each stuffed chicken breast with the remaining olive oil, then sprinkle with salt, black pepper, and paprika for seasoning.
Heat an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven, let the chicken rest for 5 minutes, and carefully remove the toothpicks before serving.
Serve the Pollo Relleno hot with your choice of side dish, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.1 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1290 mg | 99% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2149 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
