This recipe was created by Jason and Alexandra when they cooked dinner for me one night when I was late coming home from a meeting. Given the food I had on hand, I had suggested they grill chicken or make chili rellenos. They combined the ideas and made this.
4 Roasted Chili (I generally use Anaheim or Poblano)
8-12 thin slices cheddar cheese (I use Cabot's Seriously Sharp)
1 egg (I have on occasion used 1/4 c "egg product" - 1 egg will do 4-6 pieces, and I think in this case using real egg is better.)
2) Cut a large pocket into each chicken breast.
3) Remove stems and seeds from chili.
4) Place 1 chili and 2-3 slices of cheese inside the “pocket” of each chicken breast. NOTE: I have recently started stuffing the chili with the cheese (eg chili relleno). This helps keep the cheese from oozing out while cooking. Fold the top of each breast over the filling and secure closure with toothpick if necessary.
5) Whisk egg in a small bowl.
6) Coat chicken with egg and then breadcrumbs/panko and place on an oiled baking sheet.
7) Spray panko covered breasts lightly with olive oil.
8) Bake for approximately 30 minutes (for a medium sized breast) until the chicken is cooked through (~160 degrees F) and the panko is browned. Serve whole, or, particularly if larger breasts are used, slice crosswise into 3/4 - 1 inch wide pieces.
Alexandra perfected the recipe and cooked this as part of an anniversary dinner for Ed and me in August ’02. She started the dinner with Gazpacho, served the Pollo Relleno with Spanish Rice (photo at left - not a great photo but this was a special occasion not a photo shoot) and concluded with Tortillas and Ice Cream. Awesome dinner!
Reviewed 5/14/17
Revised 1/4/25 Changed name from Pollo Relleno; added stuffing and panko notes
Revised 1/4/25 Changed name from Pollo Relleno; added stuffing and panko notes
Revised 1/17/2025 Added photos, step 7 and general edits
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