Dominican Chicken Breast Stuffed with Dry Mangú, Fried Cheese and Pickled Onion with Mild Sweet Pepper Sauce

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Season the chicken breasts with 2 tablespoons (30 ml) sour orange juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside while you prepare the filling.

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   2. Place the green plantains in a pot with enough water and 1/2 teaspoon salt. Cook over medium heat for 18 to 20 minutes, until tender. Drain well.

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   3. While the plantains cook, combine the sliced red onion with the white vinegar, 2 tablespoons (30 ml) sour orange juice, and a pinch of salt in a bowl. Let sit for 10 minutes to lightly pickle the onion.

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   4. In a skillet, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Brown the frying cheese cubes for 1 to 2 minutes per side until golden. Remove and set aside.

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   5. In the same skillet, add 1 tablespoon (15 ml) butter, 2 chopped garlic cloves, and half of the diced red onion. Sauté for 2 minutes. Add the cooked plantains and mash until you get a firm, dry mangú. Stir in 1 tablespoon (15 ml) vegetable oil if needed for texture. Season with 1/4 teaspoon salt, 1/2 teaspoon dried oregano, and 2 tablespoons chopped cilantro. Remove from the heat.

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   6. Mix the dry mangú with the browned frying cheese cubes and half of the drained pickled onion. Divide the filling into 4 portions.

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   7. Stuff each chicken breast with one portion of the mangú, cheese, and pickled onion filling. Secure with toothpicks or kitchen twine so they hold their shape.

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   8. Heat the remaining 1 tablespoon (15 ml) vegetable oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side until lightly golden.

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   9. Transfer the skillet to the oven and bake the chicken at 400 °F / 200 °C for 14 to 16 minutes, or until the center is fully cooked. Remove from the oven and let rest for 5 minutes.

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    10. While the chicken rests, make the sauce. In a small saucepan, melt the remaining 1 tablespoon (15 g) butter over medium heat. Add the sweet peppers, the remaining 2 garlic cloves, and the remaining diced red onion. Sauté for 3 minutes.

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    11. Add the chicken broth, heavy cream, the remaining 1 tablespoon (15 ml) sour orange juice, 1/2 teaspoon dried oregano, the rest of the chopped cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes until slightly thickened. Blend the sauce until smooth.

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    12. Serve each stuffed chicken breast topped with the sweet pepper sauce and finish with the remaining pickled onion for a fresh contrast.