Pollo Relleno

Here is another one of my favorite dishes from pre-P90x, with a few minor tweaks to make it work within the P90x portion approach! I formerly made this in a similar fashion to Chicken Cordon Bleu, with the ingredients inside chicken that had been pounded thin and rolled. Then I would roll the outside in packaged taco seasoning and serve with packaged enchilada sauce. However, this time I was feeling rather lazy and in a hurry (have you noticed that this is a theme with me? lol) and so I just rolled the breasts in a combo of taco-ish spices, and then threw the other ingredients on top to bake. It didn’t turn out super pretty, exactly, but it did turn out moist and DELICIOUS. And I didn’t throw out my shoulder while beating the chicken into submission, either, which is a plus in my book!


  • 3 6 oz. boneless skinless chicken breasts
  • 4 1/2 oz. low-fat Mozzarella cheese
  • 1 1/2 canned green peppers, cut in two, de-seeded, and rinsed
  • 2 Tb. fresh Cilantro leaves
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/2 tsp chili powder
  • 1 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp ground mustard

Preheat oven to 375 degrees. Line a pan with tin foil, place chicken breasts on it. In a small bowl, combine spices. Sprinkle half of spices over the top of chicken breasts, flip them, sprinkle the remaining spices on the other half, and flip again. Cover the top of each breast with a third of the fresh Cilantro leaves. Remove peppers from can onto a plate, cut them in two, and use your knife to scrape the seeds out of them. Rinse them under water. Place a pepper half on top of the Cilantro leaves along the length of the chicken breast. Place 1 1/2 oz. Mozzarella on top of each breast. Close foil somewhat so that it creates a semi-pouch (don’t seal completely). Bake chicken for 25 minutes, or until chicken is cooked through and juices run clear. Serve with salsa if desired.

P90x Nutrition Plan Servings:

1 chicken breast is 2 protein servings, 1 dairy serving.

P.S. If you are super-prepared like TJ is, you can do this the old-fashioned “chicken roll” way, with your already pre-pounded and frozen chicken breasts!


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  1. Kerri

    So when you say canned green peppers do you mean to use the green chili peppers?

    1. CJ =)

      Hey Kerri!
      Yes, I do. Just whole green chili peppers. I get the mild ones. =)
      – CJ =)

  2. KateIndeed

    We’ve got this in the oven right now, exactly as is – but we used 6 larger pieces of chicken (4 person family who enjoys leftovers!). I’m pretty excited about it. I have what is called “geographic tongue,” and when I eat anything spicy my tastebuds start to fall out – but I was willing to risk it for this. LOL.

    1. CJ =)

      Wow, Kate, now that is dedication!! LOL. I hope it was worth it! =D
      Good call on the leftovers – I seem to remember that these suckers reheat really well.
      Thanks for commenting, and let me know how they turned out!
      – CJ =)

      1. KateIndeed

        It was amazing! We had more than enough left over for lunch the next day, and it reheated really well – even my brother and dad loved it, who are super picky about “diet foods.” It wasn’t spicy enough to hurt my tongue at all. This is DEFINITELY my new favorite recipe. I shared a bite with a couple friends, who promptly wanted the recipe, and I referred them here!

  3. lebsica gonzalez

    Yes, I omitted the red pepper (I’m a wimp when it comes to spicy), but for the mustard I used those mustard seeds that I had. T’was yummy!

  4. lebsica gonzalez

    All I can say is delicious…!!! I loved the seasonings. I made this with turkey tenderloins and it came out yummy! Thanks so much for posting!

    1. CJ =)

      Yay, Lebsica!! I’m so excited that you liked it. Out of curiosity, did you end up omitting the red pepper and the ground mustard?
      – CJ =)

  5. lebsica gonzalez

    Thanks, CJ. I got my shopping list almost ready. Can’t wait to try your yummy recipes, especially the desserts!! 🙂

  6. lebsica gonzalez

    Hi there. Questions…is crushed red pepper spicy? And is there a substitute for the ground mustard, for example, how about mustard seeds??? I have those.. ;). Thanks.

    1. CJ =)

      Hi Lebsica –
      Yes, crushed red pepper is spicy. I have found that this recipe doesn’t come out too spicy, since it uses green chile peppers that aren’t super spicy, but if you are sensitive to spiciness you could try omitting the pepper. Regarding the mustard, mustard seeds might work, I don’t know. I think it would probably be fine if you omitted the mustard entirely. =)
      – CJ =)

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