Cake, Batter, and Bowl

Plantain Crusted Chicken

Main Dishes

Plantain Crusted Chicken

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

Gnocchi with Pancetta, Mushrooms, and Gruyere

Apolinaras and I finally checked out Foundry on Elm, a newish hot spot in our neighborhood, on one of our recent date nights. It was packed on the Tuesday evening we went and we could see why after we tried the creative cocktails. Mine was called the Bee’s Knees and...

Shrimp Tacos with Corn Salsa

There are some things I never pass up and one of them is corn on the cob. I will eat it anytime, anywhere, even if I don’t have any floss with me. The deliciousness is definitely worth having a few annoying pieces stuck in my teeth! Of course, fresh summer corn is...

BBQ Chicken Tacos

I tune everything out when I’m reading, which can be a good or bad habit depending on the situation. Good because I can read in any environment and not get distracted, but bad for the same reason because I keep missing my bus stops! I have a 45 minute commute, and...

Spring Goat Cheese Risotto

What’s one to do with leftover goat cheese and asparagus? Why make a goat cheese risotto with spring veggies, of course! Risotto has been a little controversial on Top Chef lately. Apparently, it’s supposed to spread on the plate and be a certain consistency to be...

Moroccan Spiced Chicken

I’ve gotten in a little summer routine in the kitchen lately. We can’t get enough zucchini and yellow squash and every Sunday I end up sautéing a bunch of the veggies (7 yesterday!) in my huge wok to enjoy alongside some chicken and carby side dish of some kind....

Truly Outrageous Baked Sweet Potatoes

I love Halloween and have gone as the rocker Jem of the 80s hit cartoon Jem and the Holograms three years in a row now. I have no shame, I loved Jem growing up and adore the costume so much that I may even use it again at some point! I have very fond memories of...

Walnut Chicken Strips with Rosemary Cider Sauce

I was a really picky eater growing up, like sort of embarrassingly picky looking back...but I was always up for chicken strips or nuggets. In fact, even if they weren’t on the menu, I’d do my best to find a way to order them. At Chinese restaurants, for example, I...

Spinach Sauce Pasta with Shrimp

Work has been more hectic than usual lately so I was trying to brainstorm ways to be more efficient when a light bulb went off and I realized that I could save a bunch of time if I started running home from work a few times a week! Not only do I get a great workout...