Chorizo and Plantain-Stuffed Chicken

Name: Chorizo and Plantain-Stuffed Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 85 grams 3/4 cup (about finely chopped chorizo (such as Goya brand); 1 teaspoon extravirgin olive oil; 2 Tbsps chopped fresh cilantro; 118 milliliters green salsa; 1 teaspoons ground cumin; 118 milliliters finely chopped onion; 227 grams soft black plantain (about , cut into 1/2-inch-thick slices; 118 milliliters finely chopped poblano chile; 1 teaspoons salt, divided; 680 grams skinless, boneless chicken breast halves; 3 liters water

You can never have too many main course recipes, so give Chorizo and Plantain-Stuffed Chicken a try. One serving contains 395 calories, 42g of protein, and 14g of fat. This recipe serves 4. Head to the store and pick up water, poblano chile, extravirgin olive oil, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and plantain; cook 3 minutes or until lightly browned.

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Plantain

Onion

Add chorizo, poblano, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 4 minutes or until plantain is very soft.

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Plantain

Chorizo

Poblano Pepper

Pepper

Cumin

Salt

Place plantain mixture in a bowl; mash with a fork. Cool 10 minutes.

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Plantain

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Bowl

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat.

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

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Meat

Wrap

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Plastic Wrap

Meat Tenderizer

Frying Pan

Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

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Whole Chicken

Pepper

Salt

Divide plantain mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.

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Plantain

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge by 2 inches.

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Wrap

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Plastic Wrap

Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot.

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Jelly

Roll

Wrap

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Plastic Wrap

Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with the remaining chicken breast halves.

Ingredients you will need

Chicken Breast Halves