Plantain Crusted Stuffed Chicken Breasts Recipes

PECAN-CRUSTED STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
• Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
• Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
• Remove the toothpicks. Serve garnished with dill sprigs.

SWEET PLANTAIN AND PEPPER STUFFED CHICKEN

Steps:

• To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

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.

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.

PECAN ENCRUSTED STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
• Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
• Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
• Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
• Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
• Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PLANTAIN STUFFED CHICKEN BREASTS

Steps:

• Season chicken breasts with salt and pepper Slice bananas thinly and fry the slices in cooking oil untl golden brown.
• Drain excess grease.
• When plantains are warm, mash them together with the cheese and the butter.
• Fill the breast flattened cutlets with this mix, make rolls and seal edges with toothpicks or your preferred method.
• Fry in hot oil on both sides and then place them in medium heat oven for 10 minutes.