Chicken Stuffed With Plantain and Prosciutto Recipe

Name: Chicken Stuffed With Plantain and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup peeled chopped ripe plantain (yellow with black spots); ½ cup cubed peeled boniato (Cuban sweet potato) or ½ cup tan-skinned sweet potato, in 1/2-inch cubes; 1 pinch cumin, to taste; ½ 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); toothpick; all-purpose flour, for dredging; 1 tablespoon butter; 1 tablespoon olive oil; ¼ cup no-salt-added chicken stock or ¼ cup water; 2 tablespoons fresh lemon juice

Servings: persons

½ cup peeled chopped ripe plantain (yellow with black spots)
½ cup cubed peeled boniato (Cuban sweet potato) or ½ cup tan-skinned sweet potato, in 1/2-inch cubes
1 pinch cumin, to taste
½ 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)
toothpick
all-purpose flour, for dredging
1 tablespoon butter
1 tablespoon olive oil
¼ cup no-salt-added chicken stock or ¼ cup water
2 tablespoons fresh lemon juice

1
In a small saucepan place the plantain and boniato (or yam) and add cold water to cover by 1 inch.
2
Put over high heat and bring to a boil, then reduce temperature to medium and simmer until tender, about 8 minutes.
3
Drain water from the plantain and boniato, bringing them back into the same saucepan.
4
Mash them together with potato masher or fork, then stir in cumin, 1/2 teaspoon butter, and the Mexican crema.
5
Season with salt and freshly ground black pepper.
6
Set aside.
7
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.
8
Season both sides of the chicken with salt and black pepper.
9
Place a chicken piece on a flat work surface and top with a slice of prosciutto.
10
At one end of the prosciutto-covered chicken place 1 tablespoon of the plantain mixture shaped into a rectangular log.
11
Roll up the chicken and secure with a toothpick.
12
Repeat with remaining chicken pieces, prosciutto, and plantain mixture.
13
Dredge the stuffed chicken in flour to coat.
14
In a large heavy skillet over medium-high heat, melt the butter together with the olive oil.
15
Add the stuffed chicken pieces to the skillet and brown chicken on all sides, about 5 minutes total.
16
Add 1/4 cup no-salt chicken stock/broth or water to the skillet and reduce heat to low.
17
Cover skillet and let simmer until the chicken is cooked through, about 15 minutes.
18
Prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter.
19
Remove the toothpicks from the pieces.
20
Add the fresh lemon juice to the drippings in the skillet and increase temperature to high.
21
Let cook for 1 minute, stirring to get the browned bits from the bottom of skillet.
22
Pour the sauce over the stuffed chicken pieces and serve.
23
Adapted from May 2007 Bon Appetit and Daisy Martinezs recipe for Chicken Thighs Stuffed with Plantain and Serrano Ham.
24
Note: lime juice for the sauce would also be very nice, and a completely different taste!
25
You can also substitute chicken thighs for breasts.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup peeled chopped ripe plantain (yellow with black spots), ½ cup cubed peeled boniato (Cuban sweet potato) or ½ cup tan-skinned sweet potato, in 1/2-inch cubes, 1 pinch cumin, to taste, ½ teaspoon butter, and more.

Yes, Chicken Stuffed With Plantain and Prosciutto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stuffed With Plantain and Prosciutto

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