Crisp on the outside and tender on the inside, these plantain stuffed chicken breasts strike the perfect balance between savory and sweet. The breadcrumb coating is seasoned with warm cumin and coriander, creating an aromatic crust that contrasts beautifully with the natural sweetness of ripe plantains tucked inside.
A quick sear in the pan ensures the coating turns golden and stays crisp, while finishing the chicken in the oven keeps the meat moist and juicy. Unlike some versions that rely solely on baking, this two-step technique delivers a restaurant-quality texture at home.
The result is a flavorful main dish with a touch of Caribbean flair, perfect for a special dinner or to elevate your weeknight menu. Chicken and plantains pair beautifully with sides like the crisp, citrusy freshness of our Tropical Slaw, hearty black beans and rice, roasted sweet potatoes, or yuca. For a lighter option, a simple green salad with lime vinaigrette offers a bright, refreshing contrast to the sweet and savory flavors.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
RIPE PLANTAIN (MADUROS): The sweet plantain filling is what makes this dish so special. Look for one that’s yellow with plenty of black spots. That’s when the flavor is at its peak and the texture is tender enough to mash lightly inside the chicken. Unlike bananas, ripe plantains hold their shape when cooked, which makes them perfect for stuffing.
GROUND CUMIN AND CORIANDER: These two spices work together to give the breadcrumb coating its warm, aromatic flavor. Cumin adds a deep, earthy note, while coriander brings a hint of citrusy brightness. Both are commonly used in Caribbean-inspired cooking.
BONELESS, SKINLESS CHICKEN BREASTS: Choose chicken breasts that are similar in size and thickness so they cook evenly. Pounding them to an even 1/4-inch thickness makes them easy to roll and keeps the cooking time consistent.
BREADCRUMBS: You can use traditional fine breadcrumbs for a classic look or swap in panko for extra crunch.
VEGETABLE OIL: A neutral, high-heat oil like canola or sunflower is best for pan-searing. It helps the breadcrumb crust brown evenly and turn crisp without overpowering the delicate balance of sweet plantain and savory chicken.
Prep Overview
How to Make Plantain Stuffed Chicken Breasts
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
To make these plantain stuffed chicken breasts, you’ll start by pounding the chicken thin (and even) so it’s easy to roll. Season each piece, then place a ripe plantain spear in the center, mash it lightly, and sprinkle with cumin for a warm, aromatic flavor.
Roll the chicken around the plantain and either chill it briefly to help it hold its shape, or secure it with toothpicks if you’re short on time.
Next, set up your breading station. Whisk egg and milk in one dish, and season breadcrumbs with cumin, coriander, salt, and pepper in another.
Dip the chicken rolls in the egg mixture, then coat them with the seasoned crumbs. Give them a quick sear in hot oil until they’re lightly golden, then transfer to the oven to finish cooking.
The result is tender chicken with a sweet plantain center and a crisp, flavorful crust.
More Caribbean-Inspired Recipes to Try
If you enjoyed the sweet and savory flavors in these plantain stuffed chicken breasts, you’ll love exploring more dishes with a tropical twist. Try our Pork Medallions with Chunky Pineapple Rum Sauce for another flavorful main course, or serve a bowl of Cuban-Style Black Bean Soup alongside your chicken and plantains for a hearty pairing. For dessert, Caribbean Bananas offer a quick, rum-kissed treat.
Plantain Stuffed Chicken Breasts
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 dry 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you stuff the chicken breast with the raw plaintain or pre cook it ?
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.