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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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)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
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.
Step 3
In a medium mixing bowl, combine the baby spinach, sun-dried tomatoes, cream cheese, mozzarella cheese, and minced garlic. Mix until well combined.
Step 4
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.
Step 5
Rub the outside of each chicken breast with olive oil, then season evenly with paprika, salt, and ground black pepper.
Step 6
Heat an oven-safe skillet over medium heat and sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown.
Step 7
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).
Step 8
Remove the skillet from the oven and allow the chicken breasts to rest for 5 minutes before removing toothpicks.
Step 9
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
| Serving size | (1097.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2323.4 |
| Total Fat 107.5g | 0% |
| Saturated Fat 42.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 757.3mg | 0% |
| Sodium 4735.0mg | 0% |
| Total Carbohydrate 78.8g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 47.4g | |
| Protein 252.7g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 759.8mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 5968.1mg | 0% |
Source of Calories