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Chicken relleno (or chicken galantina) is a stuffed boneless chicken dish that is usually prepared and served during holidays and special occasions like birthdays and baptisms.  You can debone a whole chicken yourself with a boning knife, but it’s a lot easier to prepare relleno if you buy a boneless chicken at supermarkets. The stuffing is usually made up of a combination of ground pork, sausages, and sliced boiled eggs, and the chicken is sewn shut with a cotton thread before being wrapped in aluminum foil or katcha (cheesecloth) and baked in an oven.  Chicken relleno is usually served cold and with gravy, but I prefer mine hot. If you’re serving it as appetizer, slice the chicken thinly; if it’s the main course, make thicker slices.  Leftovers can be stored in the freezer for about a month.

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