Living in Florida affords us the opportunity to sample what is known as Floribbean cuisine from time to time. This cuisine borrows from those of the Caribbean, Cuba, and Latin America and makes great use of our readily available citrus and tropical fruits, all spiced up with a little bit of heat. This recipe is an adaptation of one I found in a book called Miami Spice by Michael Raichlen. You could use frozen maduros (fried ripe plantains) if you are unable to find fresh ripe plantains in your produce section. We served it with Tropical Cabbage Slaw, also an adaptation from the same book.
Ingredients ~
2 boneless, skinless chicken breasts, halved
Salt and pepper
4 thin slices Virginia baked or honey ham
1 ripe plantain, peeled and cut into strips
1 egg
1 tablespoon orange juice
1-1/2 cups unseasoned bread crumbs
1/2 tsp cayenne pepper
1/4 cup vegetable oil
Preparation ~
Rinse the chicken and pat dry. Remove the tenderloins (if available) and reserve for another use. Place the chicken breast halves between two sheets of plastic wrap or waxed paper and pound to a thickness of about 1/4-inch, being careful not to shred the meat.
Season both sides of the chicken cutlets with salt and pepper. Lay one slice of ham on each, trimming any overage. Lay several pieces of plantain in the center of each ham-lined breast and roll the breast around the plantains, securing with a toothpick.
Beat the egg, together with the orange juice in a shallow dish. Spread the bread crumbs on a sheet of waxed paper, sprinkle the cayenne pepper over them and toss with a fork to mix the cayenne through.
Dip each chicken roll into the egg mixture to coat and roll in the seasoned bread crumbs. Set aside.
Heat the vegetable oil in a skillet over medium-high heat. Add the chicken rolls and cook, turning frequently with tongs until crumbs are golden brown and chicken is cooked through, about 3 to 4 minutes per side.
To serve, remove toothpicks and slice each roulade into thirds.
Makes 4 servings
Posted by: Lynne Webb
Categories:
Entrees ,
Poultry
Thanks for sharing this simple recipe. A nice entry touch for us, asians, into a western meal. Am sure my mom, who is chinese, would love to try this.
Posted by: FamilyFirst on September 1, 2008 (1)
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