Plantain Crusted Chicken Recipes

CRUNCHY PLANTAIN CHICKEN

Steps:

• Pulse the chips in a food processor until you have rubbly crumbs. You don't want a fine powder or large chunks. To do this by hand, snip off a corner of the bag to let air out, place the bag on a cutting board use the bottom of a skillet or rolling pin to crush the chips. You can also crush them by hand in the bag. Either way, keep checking the chips to make sure you're crushing down any large chunks.
• Break the egg into a wide, shallow pan, like a big pie plate or even a cake pan. Whisk with ½ teaspoon salt until liquid.
• In another wide, shallow pan, mix the chips, 1½ teaspoon salt, garlic powder, onion powder and paprika.
• Heat 2 tablespoons avocado oil or ghee in a large nonstick skillet over medium high heat.
• Use one hand to coat one chicken breast with egg on both sides and gently drop it into the chip pan. Use the other hand to press the chicken into the chips, flip it and press on the other side. (This technique will help your fingers not become completely coated in everything.) Be sure to press chips onto the sides of the chicken. Remove to a plate and repeat the process with the rest of the chicken. Occasionally shake the chip pan to redistribute everything into an even layer.
• Once the oil is hot (it should be shimmering and quickly run around the pan when you swirl it), add the chicken. Cook for 3-4 minutes per side and remove to a new plate. Depending on the size of the skillet you might have to do this in batches, adding more oil as necessary. Make sure the oil isn't getting too hot by the time the second batch goes in. Turn the heat down a bit if necessary.If the pan is relatively dry between batches, you can also carefully wipe the crumbs out of the pan with a paper towel before adding more oil.

PLANTAIN-CRUSTED CHICKEN TENDERS WITH MANGO DIPPING SAUCE

Steps:

• Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
• Whisk eggs in a shallow dish. Place plantain chips and cornstarch in separate shallow dishes. Coat chicken tenders in the cornstarch, shaking off the excess, then dip in the egg, letting the excess drip off. Coat with the plantain chips. Place on the prepared rack. Coat the chicken with cooking spray and sprinkle with salt.
• Bake the chicken until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 15 to 20 minutes.
• Meanwhile, mix mayonnaise, chutney and Sriracha to taste in a small bowl.
• Serve the chicken with the sauce.

CRUNCHY PLANTAIN-CRUSTED CHICKEN

Steps:

• Step 1 In medium bowl, combine chicken, lemon juice, minced garlic, paprika and adobo. Massage marinade into chicken to coat completely; cover. Let chicken marinade least 5 minutes at room temperature, or up to 2 hours in refrigerator. Step 2 Heat oven to 375˚F. Transfer plantain chips to zip-top bag. Using rolling pin, or other blunt object, pound bag of chips until coarse crumbs forms. Step 3 Place flour, egg mixture and crushed plantain chips in separate dishes. Toss chicken with flour, dip in egg, then coat well with plantain chips, pressing to adhere. Place cutlets on greased foil-lined baking tray. Step 4 Bake chicken until cooked through, about 20 minutes. To serve, squeeze with lime wedge; serve with vegetables or salad.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

AMAZING CRUSTED CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
• Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
• Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PLANTAIN CRUSTED STUFFED CHICKEN BREASTS

Steps:

• Preheat your oven to 375 degrees F.
• Peel the plantain by cutting the top and bottom off, and peeling them like a banana.
• Cut the peeled plantains in half, and place them into a sauce pot. Cover them with water, and add 1 tablespoon of chicken bouillon. Bring the mixture to a boil, and cook the plantains until tender, about 15 minutes.
• Drain the cooked plantains, and put them into a bowl. Mash the plantains...
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• ...until you have a smooth mixer. At this point, taste the plantains. If they need a little more sweetness, add a tablespoon of honey or agave nectar. Set the mixture aside to cool.
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• Meanwhile, prepare the coating for the chicken.
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• Crush the plantain chips by pouring them into a zip-top bag and pounding them with a rolling pin, or buzzing them up in a food processor. Season them with salt and garlic powder.
• Cut a slit into each chicken breast, this is where the sweet plantain stuffing will go. Season the chicken inside and out with Adobo seasoning before you stuff the chicken.
• Take a bit of the sweet plantain mash and press it into the pocket you made inside the chicken breast. Flatten the breast and tuck the filling in.
• Then bread the stuffed chicken breast by dipping it into flour, then egg, and then the crushed plantain chips.
• Place the breaded chicken breasts into a baking sheet that's been fitted with a baking rack.
• Bake the chicken breasts at 375 degrees F for 30-35 minutes, or until a meat thermometer reads 175 degrees F.
• Serve this deliciously sweet and savory chicken breasts with a green salad for the perfect meal!

ONION-CRUSTED CHICKEN WITH CARAMEL CITRUS GLAZE

Steps:

• Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
• Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
• Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
• Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
• Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes.

PLANTAIN-CRUSTED CHICKEN

Steps:

• 1. Combine the plantain chips, mustard, thyme, allspice, cloves, salt, and black pepper in a blender or the work bowl of a food processor and grind. Place in a shallow bowl or pie plate. 2. Whisk the egg and hot sauce in another shallow bowl. Place the flour in a shallow bowl or pie plate. 3. Trim any fat and remove the tendons from the breasts. One at a time, place them between two sheets of plastic wrap and place on a cutting board. Use a meat pounder or lay the side of a large chef's knife on the breast and pound with your fist to flatten the breasts to a 1/2-inch thickness. 4. Working with one breast half at a time, press each side of a chicken breast half in the flour, shaking over the bowl to remove any excess. Then dip the breast in the egg and let any excess drip back into the bowl. Press each side of the chicken breast half into the banana mixture to coat. Place the coated breast on a plate and press on the coating lightly with your fingertips to make sure that the crumbs adhere to the surface. 5. Heat the oil in a large skillet over medium-high heat. When the oil is hot, place the cutlets, smooth side up, in the skillet. Cook until brown and crisp on one side, about 3 minutes, checking the underside once or twice to make sure the coating isn't burning. If it is getting too dark, reduce the heat to medium. Turn the chicken and cook until done, another 3 to 4 minutes. Transfer to a paper towel-lined plate to drain briefly, then serve with lime wedges on the side.

BAKED CHICKEN AND PLANTAINS

Steps:

• Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
• In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
• Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
• Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer.
• Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
• Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
• Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.

ROAST CHICKEN WITH PLANTAINS AND ONIONS

Steps:

• Preheat oven to 375 degrees.
• In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
• In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
• Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
• Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
• Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
• Serve with lime wedges to squeeze over top.