Chicken Breast Stuffed with Soft Yuca Mofongo and Cheese with Spicy Guava Sauce

Instructions

1. 1

   Preheat the oven to 400°F / 200°C.

2. 2

   Season the chicken breasts on both sides with the homemade adobo seasoning, salt, black pepper, and 1 tablespoon olive oil. Set aside while you make the filling.

3. 3

   Place the yuca in a pot with enough water to cover and boil until tender, 20 to 25 minutes. Drain, remove any tough center fibers, and keep warm.

4. 4

   Mash the hot yuca in a pilón or large bowl with 2 crushed garlic cloves, the crispy pork cracklings, butter, and hot chicken broth. Mash until you get a soft, moldable mofongo. Mix in half of the white cheese.

5. 5

   Open each chicken breast pocket fully and stuff with equal portions of the yuca mofongo and the remaining white cheese. Press gently to close; secure with toothpicks if needed.

6. 6

   Heat an oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly golden.

7. 7

   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. Remove and let rest for 5 minutes.

8. 8

   While the chicken bakes, make the sauce. In a small saucepan over medium heat, cook the white onion, sweet peppers, and the remaining 2 minced garlic cloves with 2 tablespoons of water for 3 to 4 minutes, stirring, until softened.

9. 9

   Add the guava paste, remaining water, apple cider vinegar, dried oregano, and red pepper flakes. Cook for 5 to 7 minutes, stirring, until the paste melts into a glossy sauce. If desired, blend or mash slightly for a smoother texture.

10. 10

    Serve each stuffed chicken breast with the spicy guava sauce spooned over or alongside, and finish with chopped fresh cilantro.