Seno De Pollo Rellenos
Elevate your weeknight dinner game with Seno De Pollo Rellenos, a deliciously savory take on stuffed chicken breasts that's as impressive as it is easy to make. Tender, juicy chicken breasts are filled with a rich and flavorful mixture of fresh baby spinach, tangy sun-dried tomatoes, creamy cheese, and fragrant garlic, creating a luscious, melty center in every bite. Finished with a golden sear and baked to perfection, this dish offers a delightful combination of textures. A sprinkle of paprika and fresh parsley adds a pop of color and flavor, making it a feast for the eyes and the palate. Perfect for family dinners or special occasions, these stuffed chicken breasts can be paired with a crisp salad or roasted vegetables to complete the meal. Ready in under an hour, this recipe is a showstopper you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Baby spinach (fresh)
- 0.5 cup Sun-dried tomatoes (chopped)
- 4 ounces Cream cheese (softened)
- 0.5 cup Shredded mozzarella cheese
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 10 pieces Toothpicks
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket, ensuring not to cut all the way through.
In a medium mixing bowl, combine the baby spinach, sun-dried tomatoes, cream cheese, mozzarella cheese, and minced garlic. Mix until well combined.
Stuff each chicken breast pocket with an equal amount of the filling mixture. Use toothpicks to secure the openings and prevent the filling from spilling out.
Rub the outside of each chicken breast with olive oil, then season evenly with paprika, salt, and ground black pepper.
Heat an oven-safe skillet over medium heat and 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 and allow the chicken breasts to rest for 5 minutes before removing toothpicks.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 47.4 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 760 mg | 58% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5968 mg | 127% | |
*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.
