Prep Time 20m
Cook Time 15m
Ready Time 35m
Yield 4 servings

  • 4 boneless skinless chicken breasts
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1/2 cup sliced celery
  • 1/4 cup diced onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chipotle pepper in adobo sauce, finely diced
  • 4 cups fresh spinach
  • 1 (10 oz.) package frozen spinach, thawed and squeezed dry
  • 1 cup grated pepper jack cheese
  • Salt and pepper to taste
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 large eggs, beaten
  • 2 cups dry bread crumbs
Preparation Directions
  • Step 1Pound chicken breasts to half their original thickness.
  • Step 2Heat oil in medium skillet. Cook and stir celery, onion and garlic about 5 minutes. Add chipotle pepper and spinach. Cook until spinach is wilted. Cool; add cheese. Season to taste with salt and pepper.
  • Step 3Place a quarter of the filling in center of each chicken breast; fold over to enclose filling. Coat with flour, then egg, then breadcrumbs. Repeat with egg and breadcrumbs, pressing gently to adhere.
  • Step 4Heat 3 to 4 inches oil in a heavy, deep pan to 365°F. Carefully lower coated chicken into hot oil.
  • Step 5Fry about 10 minutes or until chicken is golden. Serve immediately.
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