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Ripe Plantain-Stuffed Chicken Breast

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  • Prep 5 min
  • Total 20 min
  • Ingredients 8
  • Servings 4
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This weekend I got the idea to stuff chicken breasts with ripe plantain. The result was so delicious that I decided to share it with you. They're very easy to prepare and cook so quickly that you'll want to make them time and time again. I've already started to think of new ways to fill them. After I made them I began my search online and I found so many different ways to stuff them.
by Jeannette Quiñones Cantore
Updated Sep 24, 2015
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Ingredients

  • 4 thin chicken breasts, boneless and skinless
  • 4-8 slices of sopressata or Prosciutto
  • 1/2 ripe but firm plantains
  • 4-8 slices of bacon
  • 4 slices of Edam cheese on mozzarella
  • 4 thin slices of roasted red pepper
  • 1/4 cup oil or butter for frying
  • Salt and pepper to taste

Directions

  •  
    1
    Cut and open the chicken breast like a butterfly then mash them to stretch them out a bit, be sure not to break them.
  •  
    2
    Julienne or dice the plantains. Fry the plantains and let cool before using. This is so that you avoid burning your fingers when you stuff the plantains.
  •  
    3
    Stuff the chicken breast with the sopressata, plantain, cheese and pepper.
  •  
    4
    Roll up very carefully to prevent the filling from coming out and cover with one or two strips of bacon.
  •  
    5
    Bake for 20 minutes or until the bacon is cooked at 375°F. Let sit for 5 minutes before serving.

Expert Tips

  • tip 1
    You can also use turkey breast if you prefer.
  • tip 2
    You can use sliced cooked ham, blue cheese and/or sweet gorgonzola.
  • tip 3
    If you would rather omit the bacon, just wrap the chicken breast in aluminum foil to prevent them from falling apart.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This weekend I got the idea to stuff chicken breasts with ripe plantain. The result was so delicious that I decided to share it with you. They're very easy to prepare and cook so quickly that you'll want to make them time and time again. I've already started to think of new ways to fill them. After I made them I began my search online and I found so many different ways to stuff them.
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