Chorizo and Plantain-Stuffed Chicken

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 3 ounces chorizo finely chopped (such as Goya brand)
• 1 teaspoon olive oil extravirgin
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 cup salsa green
• 0.8 teaspoon ground cumin 
• 0.5 cup onion finely chopped
• 0.5 pound plantains black soft cut into 1/2-inch-thick slices
• 0.5 cup poblano chile finely chopped
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 3 quarts water 

Equipment

• bowl
• frying pan
• pot
• plastic wrap
• meat tenderizer

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and plantain; cook 3 minutes or until lightly browned.
3. Add chorizo, poblano, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 4 minutes or until plantain is very soft.
4. Place plantain mixture in a bowl; mash with a fork. Cool 10 minutes.
5. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat.
6. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
7. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
8. Divide plantain mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
9. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge by 2 inches.
10. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot.
11. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with the remaining chicken breast halves.
12. Bring 3 quarts of water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally.
13. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
14. Serve with salsa; sprinkle with chopped cilantro.
15. Garnish with cilantro sprigs, if desired.