Plantain Stuffed Chicken Breasts Food

CHICKEN STEW WITH SWEET PLANTAINS

Steps:

• Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
• Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
• Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
• Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
• Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.

RIPE PLANTAIN AND CHORIZO STUFFED CHICKEN BREAST WITH CILANTRO RICE AND TAMARIND RUM GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Season chicken with salt and pepper and set aside.
• Heat oil in a medium skillet over medium-high heat. Add plantains and saute until fully cooked. Remove from heat and mash to combine with the chorizo and garlic. Season, to taste, with salt and pepper. Spread the plantain mixture over the chicken breast and fold it over. Place chicken in a small roasting pan or baking dish and brush with the glaze. Roast in oven for 15 to 20 minutes, or until fully cooked through. Serve with Cilantro Rice.
• In a small saucepan, combine all ingredients and bring to a boil over medium-high heat. Pour glaze over chicken.
• Make cilantro oil by combining cilantro, oil and salt in a blender. Blend until thoroughly combined.
• Place rice in a small saucepan. Over medium-low heat, drizzle in the cilantro oil and gently stir to combine with cooked rice. Heat until rice is warmed through. Serve with chicken.

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.

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.

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!

GREEK SPINACH-STUFFED CHICKEN

Steps:

• Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
• Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
• Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

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 STUFFED CHICKEN WITH TAMARIND SAUCE

Steps:

• Combine chicken, 3 cups of water, salt and bring to a boil.
• Melt half the butter in pan. Add peeled plantains, cinnamon.Mash and mix well for one min on medium heat.
• Remove chicken from broth, discard chicken broth or reserve for later cooking. Lay the chicken breast flat and cut from right to left through the center making two halves, add a tablespoon of plantain stuffing on the bottom half of the breast and add a 1/8th teaspoon of butter on the plantain stuffing for taste. place the second half of the chicken breast on top like a sandwich.
• Place chicken breasts on a baking tray and cover with aliminium foil. Bake the dish in a pre-heated oven for 10 minutes over a low heat.* Make sure to cover chicken with foil to keep the top layer from hardening.
• To make the sauce boil a cup of water and add the remaining ingredients except corn starch. In a bit of cold water ( about 1 ounce) drop one table spoon of corn starch and mix well. Add this mix slowly to the tamarind sauce, and keep stirring on low heat for 5 minute To make the sauce spicer or sweeter or tangyer you can add more chile powder or honey or tamarid to please your taste buds.
• To serve: Place chicken breast on plate add 3-4 tablespoons of tamarind sauce on top. Garnish with cooked plantain slices and corriander.

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

CHICKEN STUFFED WITH PLANTAIN AND PROSCIUTTO

Steps:

• In a small saucepan place the plantain and boniato (or yam) and add cold water to cover by 1 inch. Put over high heat and bring to a boil, then reduce temperature to medium and simmer until tender, about 8 minutes.
• Drain water from the plantain and boniato, bringing them back into the same saucepan. Mash them together with potato masher or fork, then stir in cumin, 1/2 teaspoon butter, and the Mexican crema. Season with salt and freshly ground black pepper. Set aside.
• Place a chicken breasts into a large Ziploc bag, close the bag almost all the way, then flatten the meat to a thickness to between 1/2-inch and 1/4-inch; repeat with remaining pieces.
• Season both sides of the chicken with salt and black pepper. Place a chicken piece on a flat work surface and top with a slice of prosciutto. At one end of the prosciutto-covered chicken place 1 tablespoon of the plantain mixture shaped into a rectangular "log." Roll up the chicken and secure with a toothpick. Repeat with remaining chicken pieces, prosciutto, and plantain mixture. Dredge the stuffed chicken in flour to coat.
• In a large heavy skillet over medium-high heat, melt the butter together with the olive oil. Add the stuffed chicken pieces to the skillet and brown chicken on all sides, about 5 minutes total.
• Add 1/4 cup no-salt chicken stock/broth or water to the skillet and reduce heat to low. Cover skillet and let simmer until the chicken is cooked through, about 15 minutes.
• Prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter. Remove the toothpicks from the pieces.
• Add the fresh lemon juice to the drippings in the skillet and increase temperature to high. Let cook for 1 minute, stirring to get the browned bits from the bottom of skillet. Pour the sauce over the stuffed chicken pieces and serve.
• Adapted from May 2007 Bon Appétit and Daisy Martinez's recipe for Chicken Thighs Stuffed with Plantain and Serrano Ham.
• Note: lime juice for the sauce would also be very nice, and a completely different taste! You can also substitute chicken thighs for breasts.