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Main Dishes » Chicken » Plantain Stuffed Chicken Breasts

Plantain Stuffed Chicken Breasts

by Lynne Webb on May 30, 2018 (Updated October 15, 2021) // 2 Comments

Boneless chicken breasts stuffed with sweet plantain and rolled in seasoned crumbs make a deliciously easy main dish with a classic Caribbean flair.
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A dinner plate with a plantain-stuffed chicken breast, sautéed ripe plantains (maduros) and rice with black beans, onion, and cilantro.

This unique, Caribbean-inspired recipe is easy to make and has a delicious blend of sweet and savory flavors. We like to serve it with shallow-fried chunks of ripe plantain (maduros) and white rice combined with black beans and fresh cilantro.

Key Ingredients for This Recipe

In addition to staples like breadcrumbs, egg, milk, and oil for frying, you’ll need:

  • Boneless, skinless chicken breasts
  • Ripe plantains (1 for the chicken, 1 or 2 more as a side dish)
  • Ground cumin
  • Ground coriander

Quantities and full instructions are in the printable recipe below.

How to Make Plantain Stuffed Chicken Breasts

  1. Preheat the oven to 375°F and coat a baking sheet with nonstick spray.
  2. Trim the chicken breasts and pound them to an even thickness of about 1/4-inch.
  3. Lay out 4 sheets of plastic wrap, place a piece of chicken on each and season with salt and pepper.
  4. Peel the plantain, cut it in half crosswise, then slice it lengthwise into quarters.
  5. Place one plantain “spear” in the center of each piece of chicken, mash it slightly with a fork and sprinkle with a little ground cumin.
  6. Fold the narrower end of the chicken breast over the plantain, then roll into a cylinder.
  7. Keeping the seam side on the bottom, pull the edges of the plastic wrap up around the chicken and twist tighly to seal. Refrigerate for 30 minutes to firm the chicken and keep the roll together.
  8. Whisk the egg and milk together in a shallow dish.
  9. Spread the breadcrumbs in another dish or on a sheet of wax paper and combine with ground cumin, coriander, salt and black pepper.
  10. Carefully dip each piece of chicken in the egg mixture, then roll in the breadcrumbs to coat.
  11. Add about 1/8-inch of oil to a large frying pan and heat over medium-high heat.
  12. Add the chicken in a single layer and cook, turning carefully, until lightly golden on all sides, about 2 minutes total.
  13. Transfer the chicken to the prepared baking sheet seam side down.
  14. Bake until the chicken is cooked through, 18 to 20 minutes.

What You Need To Know About Plantains

If you’re not familiar, plantains are a large, firm variety of bananas and a popular staple in both Caribbean and Latin American cuisine. Also known as cooking bananas, plantains are starchier than regular bananas and are typically cooked before eating. They also vary in texture and sweetness depending on their stage of ripeness.

Plantains can be found in the produce department of most major grocery chains. Most often you will find them still green (unripe), but for this recipe, you need to let them come to full ripeness which can take up to a week.

Unripe (or green) plantains are quite firm and not sweet. Similar to potatoes, they can be sliced and fried or baked, or cut into chunks, boiled, and mashed. Ripe plantains are soft and mildly sweet. Fully ripe plantains are mostly black with a few yellow spots showing through and the most popular (and delicious) way to prepare ripe plantains is to simply slice and sauté or shallow-fry them until golden (called maduros).

Plantain Stuffed Chicken Breasts

Plantain Stuffed Chicken Breasts

5 from 1 vote
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Boneless chicken breasts stuffed with sweet plantain and rolled in seasoned crumbs make a deliciously easy main dish with a classic Caribbean flair.
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time : 30 minutes mins
Total Time : 1 hour hr 10 minutes mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 4 pieces boneless, skinless chicken breasts (1 to 1-1/4 lbs)
  • Salt and freshly ground black pepper
  • 1 ripe plantain, see notes
  • 2 teaspoons ground cumin, plus more to season the plantains
  • 2 teaspoons ground coriander
  • 2/3 cup breadcrumbs
  • 1 large egg
  • 2 tablespoons milk
  • Vegetable oil

Instructions 

  • Preheat the oven to 375°F and coat a rimmed baking sheet with nonstick spray.
  • If your chicken breasts have the tenderloins attached, remove them and reserve for another use.
  • Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/4-inch.
  • Lay out 4 fresh sheets of plastic wrap, place 1 piece of chicken on each and season lightly with salt and pepper.
  • Peel the plantain (see notes), cut it in half crosswise, then slice it lengthwise into quarters. Place one plantain "spear" in the center of each piece of chicken, mash it slightly with a fork and sprinkle with a little ground cumin.
  • Fold the narrower end of the chicken breast over the plantain, then roll into a cylinder. Keeping the seam side on the bottom, pull the edges of the plastic wrap up around the chicken and twist tighly to seal. Refrigerate for 30 minutes. This helps to firm the chicken and keep the roll together. If you’d rather not take the extra time, simply secure the roll at the seam with a couple of toothpicks.
  • Whisk the egg and milk together in a shallow dish (a pie plate works well for this).
  • Spread the breadcrumbs in another dish or on a sheet of wax paper. Add the cumin, coriander, 1-1/2 teaspoons of salt and a few grinds of black pepper and combine.
  • Carefully dip each piece of chicken in the egg mixture, then roll in the breadcrumbs to coat.
  • Add about 1/8-inch of oil to a large frying pan and heat over medium-high heat.
  • Add the chicken in a single layer and cook, turning carefully, until lightly golden on all sides, about 2 minutes total.
  • Transfer the chicken to the prepared baking sheet (seam side down) and bake until the chicken is cooked through, 18 to 20 minutes.

Recipe Notes

How To Peel Plantains:

To peel a plantain, remove the ends, then slice lengthwise through the peel along the four exterior ridges with a sharp knife. You should then be able to strip away the outer peel in sections.

Nutrition Information

Nutrition Facts
Plantain Stuffed Chicken Breasts
Amount per Serving
Calories
467
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
7
g
Cholesterol
 
149
mg
50
%
Sodium
 
325
mg
14
%
Carbohydrates
 
52
g
17
%
Fiber
 
4
g
17
%
Sugar
 
18
g
20
%
Protein
 
43
g
86
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Chicken
 | 
Cuisine: Latin American

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Comments

  1. Shawn Burrowes says

    August 28, 2021 at 12:26 pm

    Do you stuff the chicken breast with the raw plaintain or pre cook it ?

    Reply
    • Lynne Webb says

      August 29, 2021 at 3:58 pm

      Hi Shawn,
      We’ve used very ripe, raw plantains that have the same texture as ripe bananas. That being said, there’s no reason why you couldn’t pre-cook them if you like, particularly if you think the texture of the plantains you have is a little too firm.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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