Chicken Stuffed With Plantain And Prosciutto

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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)
• toothpick
• 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

Recipe

• 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 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 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 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.â€? 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 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 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 prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter. remove the toothpicks from the pieces.
• 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 adapted from may 2007 bon appétit and daisy martinez’s recipe for chicken thighs stuffed with plantain and serrano ham.
• 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.