Pechuga Rellena de Amarillos

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Prep: 10 minutes | Bake: 40 minutes | Yield: 4 Chicken Breasts

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INGREDIENTS:

4 chicken breasts 

3 very ripe sweet plantain 

½ bar of cream cheese (4 oz)

1 tsp honey

1 tbsp adobo

1/2 tbsp dried oregano

20 bacon slices

salt and pepper to taste

INSTRUCTIONS:

1. Cut ends off of the plantain and make a horizontal cut, then wrap in a humid piece of paper towel. Microwave each plantain individually for 1.5 minutes.

2. Peel the plantains, add to a bowl and mash them. Mix in the cream cheese, honey and a pinch of salt. Set aside

3. Butterfly cut the chicken breast and place them in a zip lock bag or top them with plastic so you can tenderize them with a meat tenderizer and it won’t splash everywhere. Flatten the chicken breasts.

4­. Season the chicken with adobo, oregano, salt and pepper.

5. Add the plantain mix to the center of the breast and roll it up. And finally, wrap the chicken in bacon.

6. Bake at 325 F for 35-45 minutes. Until the chicken reaches an internal temp of 165 F.