Prep Time

　　45 minutes

　　Total Time

　　1 hour

　　Here's a tropical chicken dish from cookbook author Daisy Martinez.

　　

Ingredients

Makes 6 servings

　　1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato

　　1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)

　　6 skinless boneless chicken thighs, pounded to 1/4-inch thickness

　　6 thin slices Serrano ham or prosciutto

　　All purpose flour (for dredging)

　　1 tablespoon butter

　　1 tablespoon olive oil

　　1/4 cup water

　　2 tablespoons fresh lemon juice

　　

Step 1

Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt and pepper.

　　

Step 2

Sprinkle both sides of chicken thighs with salt and pepper. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.

　　

Step 3

Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.

　　

Step 4

Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.

　　

Nutrition Per Serving

One serving contains the following: 305.46 Calories (kcal)

　　47.6% Calories from Fat 16.17 (g) Fat

　　4.88 (g) Saturated Fat

　　113.12 (mg) Cholesterol

　　7.54 (g)

　　#### Nutritional analysis provided by Self