Plantain-stuffed chicken and ham roulades with plantain fries

Plantain-stuffed chicken and ham roulades with plantain fries

After being out of town visiting family and soon-to-be family for a couple weeks, I was ready to get back in the kitchen and cook up something delicious. So I told Michael that I’d make him anything he wanted for dinner last night, and when we met after work to go grocery shopping at Whole Foods, he had the recipe for these tropically-flavored roulades from My Gourmet Connection in hand.

The recipe itself is simple but delicious–it looks far more complicated than it is to make. I did halve it, as I was just cooking for the two of us, but I other than that I followed the recipe. While frying up the chicken, I breaded and fried the leftover plantain, along with a sliced tomato, in the remaining egg and bread crumbs to create a quick vegetable side dish.

The verdict? These simple roulades are delicious — Michael told me it was the best homemade meal he’d had in a long time. The crispy plantain fries provide a wonderful contrast to the tender plantain filling in the chicken roulades. Served with a leafy side salad, it’s a perfect weekend meal that I will surely be making again.

Plantain-stuffed chicken and ham roulades with plantain fries
(Serves 2)
By Jane and Michael’s Gourmet Extravaganza (Adapted from My Gourmet Connection)

  • 1 boneless, skinless chicken breast, halved
  • Salt and pepper, to taste
  • 2 thin slices of ham
  • 1 ripe plantain, peeled and cut into strips
  • 1 egg
  • 1 Tbsp orange juice
  • 1 1/2 cups bread crumbs
  • 1/2 tsp cayenne pepper
  • 1/4 cup vegetable oil

Place the chicken breast halves between two sheets of wax paper and pound to an even thickness of 1/4 inch. Season both sides of the chicken with salt and pepper. Top with one slice of ham and several strips of plantain. Carefully roll the chicken breast around the plantains, securing with a toothpick.

Beat the egg and orange juice together in a small bowl. Mix the bread crumbs and cayenne pepper together in a shallow dish. Dip each chicken roulade into the egg mixture to coat, then roll in the seasoned bread crumbs. Take the remaining plantain strips (and a sliced tomato, if desired), dip in egg mixture, and roll in bread crumbs.

Heat oil in a large skillet over medium-high heat, and add the chicken roulades and the breaded plantain fries to the pan. Cook, turning frequently, until breading is golden and the chicken is cooked through, about 8 minutes. To serve, remove toothpicks and slice roulades.

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