Puerto Rican FoodChicken Breast Stuffed with Breadfruit Mofongo and White Cheese with Guava and Sweet Pepper Criollo Sauce
An original Puerto Rican recipe featuring chicken breasts stuffed with soft breadfruit mofongo and white cheese, oven-finished and served with a criollo sauce made with sofrito, guava, and sweet peppers. It delivers deep island flavor, a sweet-savory balance, and an elegant presentation for lunch or a special dinner.
Ingredients
- 4 piezas, 680 g 680 g boneless skinless chicken breasts (abiertas en mariposa for rellenar)
- 500 g 500 g green breadfruit, peeled and cubed (for the mofongo)
- 18 g 18 g fresh garlic, minced (divided entre relleno, adobo and sauce)
- 45 ml 45 ml olive oil (divided)
- 40 g 40 g crushed pork cracklings (for the mofongo)
- 180 ml 180 ml chicken broth (hot, divided)
- 120 g 120 g fresh white cheese (en bastones for rellenar)
- 120 g 120 g Puerto Rican sofrito (divided)
- 90 g 90 g guava paste (chopped)
- 120 ml 120 ml water (for disolver the pasta of guayaba)
- 60 g 60 g sweet peppers, chopped (for the sauce)
- 100 g 100 g white onion, chopped (for the sauce)
- 15 ml 15 ml apple cider vinegar (for balancear the sauce)
- 2 g 2 g dried oregano (divided)
- 1 g 1 g ground cumin (for adobar the chicken)
- 2 g 2 g sweet paprika (for adobar the chicken)
- 8 g 8 g salt (or to taste, divided)
- 2 g 2 g black pepper (divided)
- 15 g 15 g butter (for enriquecer the mofongo)
- 10 g 10 g fresh cilantro, chopped (for terminar the plato)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 375°F / 190°C. Lightly grease a baking dish with a little of the olive oil.
- 2
2. Place the breadfruit in a pot with enough water and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until tender but not falling apart. Drain well.
- 3
3. While the breadfruit cooks, season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon black pepper, the cumin, sweet paprika, half of the oregano, 2 minced garlic cloves, and 1 tablespoon olive oil. Set aside.
- 4
4. For the breadfruit mofongo, mash the hot breadfruit in a pilón or in a large bowl with the crushed pork cracklings, butter, 2 minced garlic cloves, 60 g of sofrito, 60 ml chicken broth, and a pinch of salt and pepper. Mix until you get a rustic but moldable mixture.
- 5
5. Stir half of the chopped cilantro into the mofongo and let it cool slightly for 5 minutes. Then divide the mixture into 4 portions and flatten them lightly.
- 6
6. Stuff each chicken breast with one portion of the breadfruit mofongo and sticks of fresh white cheese. Secure with toothpicks so the filling stays inside.
- 7
7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the stuffed chicken breasts for 2 to 3 minutes per side, until lightly colored.
- 8
8. Transfer the browned breasts to the prepared baking dish. Bake at 375°F / 190°C for 18 to 22 minutes, or until the chicken is fully cooked.
- 9
9. While the chicken bakes, make the criollo sauce. In the same skillet, add the remaining tablespoon of olive oil, the onion, sweet peppers, and the remaining garlic. Sauté for 3 minutes.
- 10
10. Add the remaining 60 g sofrito, guava paste, water, apple cider vinegar, the remaining 120 ml chicken broth, the rest of the oregano, the rest of the salt, and the rest of the black pepper. Cook over medium heat for 6 to 8 minutes, stirring, until the guava dissolves and the sauce thickens slightly.
- 11
11. Remove the toothpicks from the chicken breasts. Serve each breast with plenty of guava and sweet pepper criollo sauce spooned over the top.
- 12
12. Finish with the remaining fresh cilantro and serve hot.
Chef tips
If the breadfruit feels too dry while mashing, add 1 or 2 extra tablespoons of hot broth. Brown the chicken well before baking for deeper flavor. The sauce should be glossy and smooth, not overly thick.
Substitutions
You can substitute the breadfruit with cooked cassava for a different profile. Fresh white cheese can be replaced with firm mozzarella or frying cheese. If you do not have guava paste, use thick guava jam and slightly reduce the broth.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Creamy Puerto Rican rabbit rice with roasted squash, sweet peppers, and crispy cassava flatbread
90 min
Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País
75 min
Yuca Dumplings Stuffed with Crab in a Mild Coconut and Culantro Sauce
75 min
Braised chicken caldero with green bananas, olives, and toasted recao rice
75 min
Puerto Rican Sweet Potato and Beef Pastelón with Queso del País, Sweet Pepper Sofrito and Crispy Cassava Bread Crumble
85 min
Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad
65 min