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plantain boniato cumin butter crema salt chicken breasts enough flour butter olive oil salt lemon juice
Viewed: 48 - Published at: 9 years agoIngredients
- 12 cup peeled chopped ripe plantain (yellow with black spots)
- 12 cup cubed peeled boniato (Cuban sweet potato) or 12 cup tan-skinned sweet potato, in 1/2-inch cubes
- 1 pinch cumin, to taste
- 12 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
- 14 cup no-salt-added chicken stock or 14 cup water
- 2 tablespoons fresh lemon juice
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter.
- Remove the toothpicks from the pieces.
- 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.
- Adapted from May 2007 Bon Appetit and Daisy Martinezs recipe for Chicken Thighs Stuffed with Plantain and Serrano Ham.
- Note: lime juice for the sauce would also be very nice, and a completely different taste!
- You can also substitute chicken thighs for breasts.
