Dominican Chicken Breast Stuffed with Green Plantain Mangú and Cheese, with Sweet Pepper Creole Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F.

2. 2

   2. Place the green plantains in a pot with 750 ml (3 cups) water and 4 g (3/4 tsp) salt. Boil over medium heat for 18 to 20 minutes, until tender.

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   3. While the plantains cook, season the chicken breasts with the lime juice, 15 ml (1 tbsp) vegetable oil, 1 g (1/2 tsp) dried oregano, sweet paprika, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and half of the chopped garlic. Let stand for 10 minutes.

4. 4

   4. In a medium skillet, melt the butter over medium heat. Add half of the red onion and cook for 2 to 3 minutes. Stir in one-third of the sweet peppers and cook 1 minute more.

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   5. Drain the green plantains and mash them with the onion mixture, milk, and half of the cilantro until you get a firm mangú. Adjust with a pinch of salt and black pepper. Let cool for 5 minutes.

6. 6

   6. Cut a pocket into each chicken breast. Stuff each one with a portion of the mangú and 30 g (1 oz) cheese. Secure with toothpicks if needed.

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   7. Heat 15 ml (1 tbsp) vegetable oil in a large oven-safe skillet. Sear the stuffed chicken breasts for 2 to 3 minutes per side.

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   8. Transfer the skillet to the oven and bake at 200 °C / 400 °F for 12 to 15 minutes, or until the chicken is fully cooked.

9. 9

   9. While the chicken bakes, heat the remaining vegetable oil in another skillet over medium heat. Add the remaining red onion, remaining sweet peppers, remaining garlic, and the bay leaf. Cook for 3 to 4 minutes.

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    10. Add the diced tomato, tomato paste, remaining dried oregano, 2 g (1/4 tsp) salt, and the remaining black pepper. Cook for 5 to 6 minutes, stirring, until a juicy creole sauce forms. Turn off the heat and stir in the remaining cilantro.

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    11. Remove the chicken from the oven and let it rest for 3 minutes. Remove the toothpicks if used.

12. 12

    12. Serve each stuffed chicken breast topped generously with the sweet pepper creole sauce.