Sweet Plantain Chicken Cordon Bleu

by Maddie
Sweet Plantain Chicken Cordon Bleu sliced and topped with Prosciutto Cream Sauce

A fusion of flavors: tender chicken, smoky ham, Swiss cheese, and caramelized plantains. Sweet meets savory in this delectable dish.

Why I Love It

Welcome to a culinary adventure where traditional flavors meet a tropical twist. Today, we’re diving into the Sweet Plantain Chicken Cordon Bleu world—a delightful fusion of savory and sweet that will leave your taste buds craving more. 

 

Prepare to embark on a flavor-packed journey as we explore this unique twist on a classic dish.

What Are The Ingredients

Ingredients:

  • 2 boneless skinless chicken breasts
    8 Slices of Deli Ham
  • 8 Slices of Swiss Cheese
  • 6 slices of Sweet Plantain, fried
  • Salt & Pepper
  • 1 Cup of Kellogg’s Cornflakes, crushed
  • 3 tablespoons of butter, melted

 

For de Sauce

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup of whole milk
  • ¼ cup Parmesan cheese, shredded
  • 1/8 teaspoon pepper
  • 2 slices of Prosciutto, chopped
Sweet Plantain Chicken Cordon Bleu Ingredients

How To Make Sweet Plantain Chicken Cordon Bleu

Prepare the Chicken

  1. Using a paper towel, pat the chicken dry.
  2. Cut each chicken breast in half horizontally using a sharp knife to create two pieces.
  3. Put the chicken breast halves between two sheets of plastic wrap and use a meat mallet to flatten them into thin and even pieces, being careful not to tear the meat.
  4. Once the chicken is flattened, roll the ham, cheese, and sweet plantain, and put it in the center of the flattened chicken breast until it covers the ham, cheese, and plantain roll.
  5. Roll the chicken tightly, tucking the sides, and place it on a fresh plastic wrap.
  6. Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to make a firm chicken roll.
  7. Keep the wrapped chicken bundles in the refrigerator for at least 30 minutes or up to one day before cooking.
Chicken Breast between plastic wrap, ready to be flattened.
Chicken Breast topped with ham, cheese and sweet plantain roll, ready to be wrapped over plastic wrap.
Four raw chicken bundles wrapped in plastic wrap over pan sheet.

Preheat the Oven to 375 F

 Remove the chicken from the fridge and unwrap it, seasoning with salt and pepper. Put cornflakes in a food processor and pulse them into fine crumbs. Add the crumbs to a bowl. Melt the butter in a separate bowl.

Coat the Chicken: Dip the Chicken Bundles in the melted butter and then into the cornflake’s crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer the chicken to a lightly greased baking sheet and bake it on the center oven rack for around 30 minutes or until it is fully cooked.

One Sweet Plantain Chicken Cordon Bleu coated in cornflakes crumbs and another sweet plantain chicken cordon bleu coated in butter, ready to be coated in cornflakes crumbs.
Sweet Plantain Chicken Cordon Bleu coated in cornflakes crumbs over cornflakes crumbs bowl.
Sweet Plantain Chicken Cordon Bleu with crispy crust over sheet pan

Make the Sauce:

  1. While the chicken is cooking, make the sauce.
  2. Melt the butter in a medium-sized saucepan over medium heat.
  3. Once the butter is melted, add the flour to the pan and whisk until it forms a smooth paste.
  4. Continue whisking the mixture for a couple of minutes until it becomes a light golden brown.
  5. Gradually pour the milk into the pan, whisking continuously to avoid any lumps forming in the sauce.
  6. Once all the milk is added, turn the heat to medium-high and continue whisking until the sauce thickens and becomes smooth, around 5-7 minutes.
  7. Reduce the heat to low and add salt, pepper, and parmesan cheese to the sauce.
  8. Mix well and let the sauce simmer for 1-2 minutes. Add prosciutto bits once the sauce has reached the desired thickness and mix well. 
Cream Sauce topped with prosciutto bits in a Sauce pan.
Prosciutto Cream Sauce in a Sauce pan.

Once the Chicken is done Cooking, Drizzle Sauce all over and serve.

Enjoy!

Sweet Plantain Chicken Cordon Bleu with crispy crust over sheet pan
Sweet Plantain Chicken Cordon Bleu sliced with crispy crust over sheet pan
Sweet Plantain Chicken Cordon Bleu sliced and topped with Prosciutto Cream Sauce

Tips

Flatten the Chicken Breast: To ensure even cooking and make it easier to roll, place the chicken breast between two sheets of plastic wrap or wax paper and gently pound it with a meat mallet or the bottom of a heavy pan. Be careful not to pound too hard; you don’t want to tear the chicken.

Stuff with Quality Ingredients: Choose high-quality ham and Swiss cheese for the stuffing. Thinly sliced deli ham works well, and Swiss cheese provides a creamy and nutty flavor. You can also experiment with other types of cheese, such as Gruyère or provolone, to add different flavors to the dish.

 

Print
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Sweet Plantain Chicken Cordon Bleu sliced and topped with Prosciutto Cream Sauce

Sweet Plantain Chicken Cordon Bleu


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  • Author: Maddie
  • Total Time: 1 hour
  • Yield: 4 1x

Description

A fusion of flavors: tender chicken, smoky ham, swiss cheese, and caramelized plantains. Sweet meets savory in this delectable dish.


Ingredients

Units Scale

Chicken

  • 2 boneless skinless chicken breasts
  • 8 slices of deli ham
  • 8 slices of Swiss Cheese
  • 6 slices of Sweet Plantain, fried
  • Salt & Pepper
  • 1 cup of Kellogg’s Cornflakes, crushed
  • 4 tablespoons of butter, melted

For the Sauce

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup of whole milk
  • 1/4 cup Parmesan Cheese, shredded
  • 1/8 teaspoon pepper
  • 2 slices of Prosciutto, chopped

Instructions

Prepare the Chicken

  1. Pat the chicken dry with a paper towel
  2. Cut each chicken breast horizontally to create two pieces
  3. Place the chicken breast halves between plastic wraps and flatten them evenly with a meat mallet.
  4. Roll the ham, cheese, and sweet plantain together and place it in the center of the flattened chicken breast.
  5. Roll the chicken tightly, tucking the sides, and transfer it to fresh plastic wrap.
  6. Wrap the chicken tightly in the plastic wrap, creating a tootsie-roll shape by pinching the excess plastic on the sides and twisting it.
  7. Refrigerate the wrapped chicken bundles for at least 30 minutes or up to one day before cooking.

Preheat the Oven to 375 F

Remove the chicken from the fridge and unwrap it, seasoning with salt and pepper. Put cornflakes in a foo processor and pulse them into fine crumbs. Add the crumbs to a bowl. Melt the butter in a separate bowl.

Coat the Chicken

Dip the Chicken Bundles in the melted butter and then into the cornflake’s crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer the chicken to lightly greased baking sheets and bake it on the center oven rack for around 30 minutes or until fully cooked.

Make the Sauce

  1. While the chicken is cooking, make the sauce
  2. Melt the butter in a medium-sized saucepan over medium heat
  3. Once the butter is melted, add the flour to the pan and whisk until it forms a smooth paste.
  4. Continue whisking the mixture for a couple of minutes until it becomes a light golden brown.
  5. Gradually pour the milk into the pan, whisking continuously to avoid any lumps forming in the sauce.
  6. Once all the milk is added, turn the heat to medium-high and continue whisking until the sauce thickens and becomes smooth, around 5-7 minutes.
  7. Reduce the heat to low and add salt, pepper, and parmesan cheese to the sauce.
  8. Mix well and let the sauce simmer for 1-2 minutes. Add prosciutto bits once the sauce has reached the desired thickness, and mix well. Once the Chicken is done cooking, drizzle sauce al over and ser.

Enjoy!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Dominican

Nutrition

  • Serving Size: 1 Serving
  • Calories: 751
  • Sugar: 12
  • Sodium: 1199.7
  • Fat: 45.1
  • Saturated Fat: 23.3
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41.8
  • Fiber: 1.9
  • Protein: 44.9
  • Cholesterol: 169.2

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