Dominican Chicken Breast Stuffed with Mashed Cassava, Corn, and Fried Cheese with Sweet Pepper Cilantro Sauce

Instructions

1. 1

   1. Preheat the oven to 400°F / 200°C. Meanwhile, season the chicken breasts with lime juice, half of the garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon oregano. Let rest for 15 minutes.

2. 2

   2. Place the cassava in a pot with enough water to cover and a pinch of salt. Boil over medium heat for 20 to 25 minutes, until very tender. Drain and remove any tough inner fibers.

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   3. Mash the hot cassava with the butter, milk, and 1 tablespoon vegetable oil until rustic but smooth. Stir in the sweet corn, frying cheese, 2 tablespoons red onion, 2 tablespoons sweet peppers, and a pinch of salt and pepper. Let cool for 5 minutes.

4. 4

   4. Open each chicken breast like a book if needed and stuff with a portion of the cassava mixture. Close with toothpicks or press the edges firmly together.

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   5. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side, until nicely browned.

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

7. 7

   7. While the chicken bakes, make the sauce. In another skillet, heat the remaining 1 tablespoon vegetable oil over medium heat. Sauté the remaining red onion, remaining sweet peppers, and remaining garlic for 3 minutes.

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   8. Add the chopped tomato, tomato paste, remaining oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and water. Cook for 5 to 7 minutes until the sauce thickens slightly.

9. 9

   9. Add the fresh cilantro to the sauce, stir, and adjust salt if needed.

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    10. Remove the toothpicks from the chicken, serve each breast with plenty of sweet pepper cilantro sauce on top, and spoon over any skillet juices if desired.