Chicken Stuffed With Plantain And Prosciutto Food

SHEET PAN MOJO CHICKEN AND PLANTAINS

Steps:

• Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
• Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
• Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
• Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
• Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESE & PROSCIUTTO-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA

Steps:

• Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper.
• Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.
• Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
• Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.
• Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
• Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
• At this point, cover and refrigerate at least one hour or overnight.
• Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.
• Cook the prosciutto until crisp and reserve for a garnish.
• Cook the chicken in the melted butter until golden brown on each side.
• Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
• Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.
• When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.
• garnish with the crispy prosciutto.
• serve immediately.

SWEET PLANTAIN AND PEPPER STUFFED CHICKEN

Steps:

• To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
• Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
• Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
• Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
• Remove the chicken from the oven and let sit for 5 minutes before serving.

CHICKEN THIGHS STUFFED WITH PLANTAIN AND SERRANO HAM

Steps:

• Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt and pepper.
• Sprinkle both sides of chicken thighs with salt and pepper. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.
• Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.
• Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.

PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
• Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
• Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
• Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
• Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
• On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
• Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
• Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
• Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
• Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.

CHICKEN STUFFED WITH PLANTAIN AND PROSCIUTTO

Steps:

• 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 Appétit and Daisy Martinez's 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.