Plantain-Stuffed Chicken And Ham Roulades
Living in Florida affords us the opportunity to sample what is known as Floribbean cuisine from time to time. This recipe is a nice example of this fusion style of cooking. If you can't find ripe plantains in your local grocery story, bananas or frozen maduros (fried ripe plantains) can be substituted. Serve with Tropical Cabbage Slaw.
- 4 boneless, skinless chicken breast halves (without tenderloins)
- Salt and freshly ground black pepper
- 4 thin slices ham (Virginia baked or honey)
- 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
- 3 to 4 tablespoons vegetable oil
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 large 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, 3 to 5 minutes per side.
To serve, remove toothpicks and slice each roulade into thirds.
Makes 4 servings
Adapted from "Miami Spice: The New Florida Cuisine" by Steven Raichlen | Posted by Lynne Webb
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