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    You are in: Home / Recipes / Chicken Stuffed With Plantain and Prosciutto Recipe
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    Chicken Stuffed With Plantain and Prosciutto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Julesong's Note:

    Chicken filled with creamy plantain and tasty prosciutto... what could be better? :)

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    Units: US | Metric


    1. 1
      In 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.
    2. 2
      Drain 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.
    3. 3
      Place 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.
    4. 4
      Season 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.
    5. 5
      In 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.
    6. 6
      Add 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.
    7. 7
      Prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter. Remove the toothpicks from the pieces.
    8. 8
      Add 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.
    9. 9
      Adapted from May 2007 Bon Appétit and Daisy Martinez’s recipe for Chicken Thighs Stuffed with Plantain and Serrano Ham.
    10. 10
      Note: lime juice for the sauce would also be very nice, and a completely different taste! You can also substitute chicken thighs for breasts.

    Ratings & Reviews:


    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:


    Mexican crema


    no-salt-added chicken stock

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