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.