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Preheat your oven to 375 degrees F.
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Peel the plantain by cutting the top and bottom off, and peeling them like a banana.
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Cut the peeled plantains in half, and place them into a sauce pot. Cover them with water, and add 1 tablespoon of chicken bouillon. Bring the mixture to a boil, and cook the plantains until tender, about 15 minutes.
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Drain the cooked plantains, and put them into a bowl. Mash the plantains...
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...until you have a smooth mixer. At this point, taste the plantains. If they need a little more sweetness, add a tablespoon of honey or agave nectar. Set the mixture aside to cool.
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Meanwhile, prepare the coating for the chicken.
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Crush the plantain chips by pouring them into a zip-top bag and pounding them with a rolling pin, or buzzing them up in a food processor. Season them with salt and garlic powder.
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Cut a slit into each chicken breast, this is where the sweet plantain stuffing will go. Season the chicken inside and out with Adobo seasoning before you stuff the chicken.
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Take a bit of the sweet plantain mash and press it into the pocket you made inside the chicken breast. Flatten the breast and tuck the filling in.
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Then bread the stuffed chicken breast by dipping it into flour, then egg, and then the crushed plantain chips.
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Place the breaded chicken breasts into a baking sheet that's been fitted with a baking rack.
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Bake the chicken breasts at 375 degrees F for 30-35 minutes, or until a meat thermometer reads 175 degrees F.
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Serve this deliciously sweet and savory chicken breasts with a green salad for the perfect meal!