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Plantain Chicken Rolls

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Ingredients

Adjust Servings:
3 large plantains, ripe but firm
1 teaspoon salt
1 large egg
4 pieces boneless skinless chicken breasts (about 8 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large bay leaf
3 tablespoons butter
1 cup water
1 small onion, chopped small
8 ounces frozen mixed vegetables (cauliflower, broccoli, peas, carrots, corn, green beans, brussels sprouts or your own preferred comb)

Nutritional information

169.1
Calories
48 g
Calories From Fat
5.4 g
Total Fat
3.1 g
Saturated Fat
34.7 mg
Cholesterol
429.4 mg
Sodium
30.8 g
Carbs
3.3 g
Dietary Fiber
12.5 g
Sugars
3 g
Protein
162g
Serving Size

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Plantain Chicken Rolls

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    Cuisine:

    I've made this twice so far, the first time, it definitely needed the little bit of sauce left in the pan. This time, I made sure the plantains were riper and the crust wound up being almost too juicy and fell apart. However the flavors were wonderful both times, I'm trying the muffin tin thing next time.

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Plantain Chicken Rolls, This dish is from Puerto Rico and is very tasty using the plantains Plantains are similar to bananas but are much larger and have a green skin , I’ve made this twice so far, the first time, it definitely needed the little bit of sauce left in the pan This time, I made sure the plantains were riper and the crust wound up being almost too juicy and fell apart However the flavors were wonderful both times, I’m trying the muffin tin thing next time , we love this, tho not sure where i 1st learned of it! i added the black beans, chopped green olives, capers, fresh mushrooms, tons of oregano, goya sazon, sazon completa, cumin, granulated garlic, and a dash of tabasco used barely 1 tbsp of oil to saute everything in the pan, shredding the chicken as it cooked, adding a bit of water as needed something i have discovered, as i HATE trying to make the rolls- i have no talent, they always fall apart!- take a normal size muffin pan, pam it, then put a tbsp or so of plantain mixture in bottom of each, squish it down, then put the meat/veggie mix, squishing it down also then put another tbsp or so of plantain on the top, flattening it out a bit bake them for 15-20 min and voila, a heck of a lot less work, and everyone gets plantain and meat, not just one or the other! anyhoo- great recipe, love this stuff! thanks!


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    Steps

    1
    Done

    Peel Plantain and Cut in Half Lengthwise.

    2
    Done

    Remove Vein and Discard.

    3
    Done

    in a Large Saucepan, Add Cut Plantains; Cover With Water and Bring to Boil.

    4
    Done

    Add Salt, Cover and Continue to Cook For About 3 Minutes or Until Done.

    5
    Done

    to Test For Doneness, Insert a Fork Into the Plantain and It Should Penetrate Easily.

    6
    Done

    Remove Plantain Into a Large Mixing Bowl.

    7
    Done

    Mash Plantain.

    8
    Done

    Add Egg and Mix Thoroughly Until Well Blended.

    9
    Done

    Preheat Oven to 350 Degrees F.

    10
    Done

    Prepare a Cookie Sheet by Lining With 2 Pieces of Parchment Paper.

    11
    Done

    Spread the Plantain Mixture Over the Entire Area of the Cookie Sheet Until About 1/4 Inch Thick; Set Aside.

    12
    Done

    in a Large Frying Pan Add Chicken, Sprinkle With Salt and Pepper.

    13
    Done

    Add Bay Leaf, Butter and Water and Bring to Boil.

    14
    Done

    Reduce Heat to Medium; Cover, but Leave a Slight Opening For Steam to Escape.

    15
    Done

    Cook For 5 Minutes.

    Avatar Of Deedee Nelson

    DeeDee Nelson

    Sweet tooth expert known for creating delectable and irresistible desserts.

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