| POLLO RELLENOS (STUFFED CHICKEN BREASTS) |
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Serves 44 boneless, skinless chicken breast halves 1 tablespoon CRISCO Oil 1/2 cup sliced celery 1/4 cup diced onion 1 tablespoon chopped garlic 1 tablespoon Chipotle pepper puree 4 cups fresh spinach, or 1 10-ounce package frozen spinach, thawed and squeezed dry 1 cup grated Pepper Jack cheese 1 cup all-purpose flour 2 medium eggs, beaten 2 cups dry bread crumbs Salt and pepper to taste Lightly pound the chicken breast halves to half their original thickness and set aside. Heat the Crisco Oil in a medium skillet; sauté the celery, onion and garlic about 5 minutes. Add the Chipotle pepper puree and spinach. Cook until the spinach is wilted. Let filling cool, then add the cheese and season to taste with salt and pepper. Place a quarter of the filling in the center of each chicken breast and fold over to enclose the filling. Coat with flour, then egg, then bread crumbs. Repeat with egg and bread crumbs, pressing gently to adhere. Heat 3 to 4 inches of Crisco Oil in a heavy, deep pan to 320ºF. Carefully lower the coated chicken into the hot oil. Fry for about 10 minutes or until chicken is golden. Serve immediately. |
