Chicken Breast Stuffed with Soft Mofongo and Queso del País with Roasted Pineapple Criollo Sauce

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Lightly grease a baking dish or oven-safe skillet with 1 tablespoon olive oil.

2. 2

   Boil the green plantains in a pot with enough water for 15 to 18 minutes, until tender but not falling apart. Drain well.

3. 3

   While the plantains cook, season the butterflied chicken breasts with 1 teaspoon Puerto Rican adobo seasoning, 1/2 teaspoon oregano, 1/4 teaspoon black pepper, and a pinch of salt. Set aside.

4. 4

   In a medium skillet over medium heat, melt the butter with 1 tablespoon olive oil. Add half of the chopped garlic and cook for 30 seconds until fragrant. Add the cooked plantains and mash them with the crushed pork cracklings, 1/2 cup chicken broth, and half of the culantro or cilantro until you get a soft, moist mofongo.

5. 5

   Stir half of the queso del país into the mofongo and mix gently so it melts slightly. Taste and adjust with a pinch of salt if needed. Let cool for 5 minutes.

6. 6

   Stuff each chicken breast with a portion of the mofongo and some of the remaining queso del país. Secure with wooden toothpicks to keep the filling inside.

7. 7

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

8. 8

   Transfer the skillet to the oven and bake the chicken at 400°F / 200°C for 14 to 16 minutes, or until fully cooked through.

9. 9

   While the chicken bakes, place the pineapple in another skillet over medium-high heat and dry-roast it for 3 to 4 minutes to deepen its flavor. Add the remaining butter, onion, red bell pepper, sweet peppers, and the rest of the garlic. Cook for 4 minutes.

10. 10

    Add the Puerto Rican sofrito, tomato paste, apple cider vinegar, the remaining adobo seasoning, the remaining 1/2 teaspoon oregano, the rest of the black pepper, and 1/2 cup chicken broth. Cook over medium heat for 6 to 8 minutes until a lightly thickened criollo sauce forms.

11. 11

    Remove the toothpicks from the chicken breasts. Serve each breast topped with the roasted pineapple criollo sauce and finish with the remaining culantro or cilantro on top.

12. 12

    If you want to keep them warm before serving, cover loosely with foil and let them rest for 5 minutes out of the oven before bringing them to the table.