Pollo Relleno Stuffed Chicken Recipes

CHICKEN-STUF'T POTATO PUFFS: RELLENOS DE PAPA CON POLLO

Steps:

• Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
• In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
• For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
• In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
• Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)

Steps:

• Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
• Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.

POLLO RELLENO!

Steps:

• Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
• In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
• For each roll, place a spoonful of chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
• Dip rolls into egg and coat with cornmeal mixture.
• Place rolls, seam sides down, in a shallow baking pan.
• Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
• Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
• Goes great with Zatarains Yellow Rice!

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
• Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
• Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.

CHILE RELLENOS STUFFED CHICKEN

Steps:

• Preheat oven the 375 degrees F.
• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
• Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
• Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
• Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
• Repeat with all breasts and chile peppers.
• Beat the egg and milk together and pour into a shallow dish or pan.
• Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
• Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
• Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
• Remove and discard toothpicks.
• Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.