Plantain Crusted Chicken

Nope, this isn’t a recipe for chicken parm, although that’s what you’d think if you just saw the picture, but it was inspired by this Italian favorite. My hubby loves my chicken parm and loudly proclaims to anyone that will listen that he can never order it in a restaurant because my recipe is the best. It’s a rather cute compliment and he requests the dish all the time. I decided to mix things up a bit today by using Latin flavors. I knew I wanted to coat the chicken with plantains (one of my favorite ingredients lately!), and then it was only natural to top the plantain crusted chicken with salsa and cheddar cheese.

I told Apolinaras when I began making it that this could be a successful dish or a complete failure, because I wasn’t sure if the shredded plantains would stick to the chicken. I had three chicken breasts to play with and the first one didn’t turn out too well, because I didn’t have enough oil in the pan and the plantains stuck to the bottom. But, after adjusting for this problem, the second two came out perfectly! We usually cut our chicken parm pieces in half because they end up being so big, but Apolinaras ate a whole one, and then finished my extra half an hour later! We will definitely be adding this recipe into our chicken rotation.

Plantain Crusted Chicken
Printable Recipe

Ingredients:
2 yellow plantains
2 chicken breasts
1/4 cup flour
1 teaspoon salt
2 tablespoons olive oil
1/2 cup salsa
1/2 cup shredded cheddar cheese

Directions:
Preheat oven to 350˚F. Peel and shred plantains (I used the attachment on my food processor, they will be rather moist).

Place chicken breasts between two pieces of plastic wrap and pound with a flat mallet, until they are about 1/2-inch thick. Put the flour and salt in a shallow dish and mix well. Lightly dredge both sides of the chicken in the flour, and then use a spoon to spread the shredded plantains on one side.

Heat one tablespoon of olive oil over medium-high heat in a small nonstick skillet. Place the chicken, plantain side down, in the pan. While the first side of chicken cooks, coat the top side of the chicken with shredded plantains. Turn the chicken over after two to four minutes, or until plantains are golden brown. Repeat with the remaining side and transfer to a 13×9-inch baking pan. Pour remaining tablespoon oil into the pan and repeat with the remaining chicken breast.

Evenly spread the salsa over the plantain crusted chicken and then evenly sprinkle with cheddar cheese. Bake at 350˚F for 20 to 25 minutes or until chicken is cooked through and cheese is melted. Makes 4 servings.

Nutrition: 371 calories, 12.3g fat, 2.5g fiber, 32.6g protein per serving
Cost: $1.06 per serving

35 Responses to Plantain Crusted Chicken

  1. I totally thought this was chicken parmesan. I am loving this dish. I am sure the plaintains would give great flavor and texture to the dish. Nicely done.

  2. Wow .. wow… plantain is just my favorite. I grew up with plantain, but where I come from they never made it into savory dishes. It always for dessert or sweet snacks. Yours look really mouth watering Kerstin.

  3. Such a fantastic idea!! You are SO creative! I love the story of your husband’s fondness for your chicken parm, too… :-) So sweet! :-) Looking at this gorgeous version you created, I completely agree with him, too! :-) Yours looks waaaay better than any restaurant!

  4. This looks so delicious!!! I love the idea of a different twist on the classic chicken parm! I’ve never bought a plantain before, but I’ve always wanted to try working with them because I absolutely love them. I’m also curious about the side dish in the picture – did you make it or is it a blend that can be purchased? It looks good!!!

  5. Thanks everyone!

    Meghan – The side dish was super easy! I just mixed together 2 cups of corn, a can of black beans, a cup of salsa, and a bit of cumin. I wanted to add avocado too, but they weren’t quite ripe enough yet.

  6. My husband would love this dish. He goes bananas :) for plantains. I was actually wondering how you got the plantains to stick to the chicken. Sounds so delicious. And so creative, too.

  7. Oh it looks so sumptuous … although it is something I don’t think I can do so well … I am definitely sure I can eat it with such gusto.

  8. Eralda – I was surprised, but the plantains were moist enough to stick to the floured chicken on their own! I had an egg all ready to go and didn’t need it, but one might be required for a less ripe green plantain :)

  9. Thsi sounds nice and southern! I was in South Carolina last week and miss the fresh, local food already! Not that plantains are local, but it made me think of it!

  10. Okay, instead of the your chicken sausage pasta dish for lunch I want this one. GREAT idea using the plantains. (I’ve used the plantain chips to make a crust for pork cutlets.) Thanks for sharing your recipe.
    ~ingrid

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