Pechugas Rellenas (Stuffed Chicken) Recipe (with Video)

Preparing the Chicken and Plantains
1. Start by rinsing the chicken breasts well, pat them dry, and butterfly them.
2. Once they’re butterflied, season with Healthy Rican’s Adobo, Sazón and Sofrito.
3. Peel the plantains, then slice into ¼ inch thin slices.
4. Spray with oil and air fry for about 5 minutes (2.5 minutes on each side) until golden brown on each side.
5. If you don’t have an air fryer, these can also be pan fried or baked in a conventional oven.
Preparing the Cheese Sauce
1. In a small bowl, add the ricotta and cream cheese.
2. Add the Healthy Rican Sofrito and mix well.
Assembling and Baking the Chicken
1. Preheat the oven to 375°F.
2. On one side of the breast, place a layer of the cheese sauce filling, top with spinach, plantains and add shredded cheese of choice.
3. Fold the other half of the chicken breast over and begin wrapping the chicken with the bacon.
4. Secure the bacon with toothpicks.
5. Repeat this process until all of the chicken breasts are assembled.
6. Place the pechugas rellenas (stuffed chicken) on a greased oven pan.
7. Cover and bake for 30-35 minutes.
8. Uncover, add additional shredded cheese on top and continue to bake until the cheese melts. Approximately 10 minutes.
Checking the Chicken and Serving
1. Cooking time varies depending on the thickness of the chicken.
2. To ensure your chicken is cooked, use a thermometer and make sure the internal temperature of the chicken reaches 165°F.
3. Once cooked, remove from the oven and allow to rest for a couple of minutes before slicing into rounds.
4. Remove the toothpicks, slice into rounds and enjoy with your favorite rice and a nice green salad.