Chicken filled with creamy plantain and tasty prosciutto... what could be better? :)
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- 1/2 cup peeled chopped ripe plantain (yellow with black spots)
- 1/2 cup cubed peeled boniato (Cuban sweet potato) or 1/2 cup tan-skinned sweet potato, in 1/2-inch cubes
- 1 pinch cumin, to taste
- 1/2 teaspoon butter
- 1 teaspoon Mexican crema
- salt & freshly ground black pepper
- 6 boneless skinless chicken breasts
- 6 slices prosciutto (make sure they're large enough to cover flattened meat, or use extra pieces) or 6 serrano ham (make sure they're large enough to cover flattened meat, or use extra pieces)
- all-purpose flour, for dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup no-salt-added chicken stock or 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1In a small saucepan place the plantain and boniato (or yam) and add cold water to cover by 1 inch. Put over high heat and bring to a boil, then reduce temperature to medium and simmer until tender, about 8 minutes.
- 2Drain water from the plantain and boniato, bringing them back into the same saucepan. Mash them together with potato masher or fork, then stir in cumin, 1/2 teaspoon butter, and the Mexican crema. Season with salt and freshly ground black pepper. Set aside.
- 3Place a chicken breasts into a large Ziploc bag, close the bag almost all the way, then flatten the meat to a thickness to between 1/2-inch and 1/4-inch; repeat with remaining pieces.
- 4Season both sides of the chicken with salt and black pepper. Place a chicken piece on a flat work surface and top with a slice of prosciutto. At one end of the prosciutto-covered chicken place 1 tablespoon of the plantain mixture shaped into a rectangular “log.” Roll up the chicken and secure with a toothpick. Repeat with remaining chicken pieces, prosciutto, and plantain mixture. Dredge the stuffed chicken in flour to coat.
- 5In a large heavy skillet over medium-high heat, melt the butter together with the olive oil. Add the stuffed chicken pieces to the skillet and brown chicken on all sides, about 5 minutes total.
- 6Add 1/4 cup no-salt chicken stock/broth or water to the skillet and reduce heat to low. Cover skillet and let simmer until the chicken is cooked through, about 15 minutes.
- 7Prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter. Remove the toothpicks from the pieces.
- 8Add the fresh lemon juice to the drippings in the skillet and increase temperature to high. Let cook for 1 minute, stirring to get the browned bits from the bottom of skillet. Pour the sauce over the stuffed chicken pieces and serve.
- 9Adapted from May 2007 Bon Appétit and Daisy Martinez’s recipe for Chicken Thighs Stuffed with Plantain and Serrano Ham.
- 10Note: lime juice for the sauce would also be very nice, and a completely different taste! You can also substitute chicken thighs for breasts.
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Nutritional Facts for Chicken Stuffed With Plantain and Prosciutto
Serving Size: 1 (161 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 186.0
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 2.1 g
- Cholesterol 74.3 mg
- Sodium 93.3 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 0.3 g
- Sugars 1.9 g
- Protein 27.4 g
The following items or measurements are not included:
no-salt-added chicken stock