clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Plantain Chicken Cordon Bleu sliced and topped with Prosciutto Cream Sauce

Sweet Plantain Chicken Cordon Bleu

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


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


Units Scale


  • 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


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.


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


  • 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

Keywords: chicken, cordon bleu, sweet plantain