Quesillo-Stuffed Chicken Breast with Loroco Sauce and Golden Plantain

Instructions

1. 1

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

2. 2

   Cut a side pocket into each chicken breast. Season inside and out with 4 g (3/4 tsp) of the salt, black pepper, ground cumin, and 1 grated garlic clove.

3. 3

   Stuff each chicken breast with the Honduran quesillo cheese. Press to close the pocket; if needed, secure with toothpicks.

4. 4

   Heat 1 tbsp (15 ml) 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 lightly golden.

5. 5

   Transfer the skillet to the oven and bake the chicken at 200 °C / 400 °F for 12 to 15 minutes, or until fully cooked. Remove the chicken and keep it covered to stay warm.

6. 6

   While the chicken bakes, melt 1 tbsp (14 g) butter in another skillet over medium heat. Add the white onion and the 2 chopped garlic cloves; cook for 3 minutes until softened.

7. 7

   Stir in the chopped loroco and cook 2 minutes more. Add the cream, chicken broth, and the remaining salt. Simmer over low heat for 4 to 5 minutes, stirring, until slightly thickened.

8. 8

   Turn off the heat and add the lime juice and half of the chopped fresh culantro or cilantro. Stir and keep warm.

9. 9

   In another skillet, melt the remaining 1 tbsp (14 g) butter with the remaining 1 tbsp (15 ml) vegetable oil over medium heat. Add the ripe plantains and sprinkle with brown sugar. Cook for 3 to 4 minutes per side until golden and caramelized.

10. 10

    Serve each chicken breast with the loroco sauce spooned over or alongside, add the golden plantains, and finish with the remaining fresh culantro or cilantro.