Plantain-Coated Chicken Breasts

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

These tender chicken breasts are encased in a delightful plantain breading. The golden, crusty chicken is served on a bed of black bean puree and topped with cheese.

Ingredients

8 large green plantains
Vegetable oil, as needed
2 eggs
8 chicken breasts
4 cups black bean puree
1⁄4 lb. queso blanco or other mild cheese, finely chopped

Steps

1. Make a cut down the side of each plantain and soak in warm water for 10-15 min. Peel away skin and thinly slice plantains on mandolin.

2. In a large pot of hot oil, fry plantains until golden. Remove and drain on paper towels.

3. Transfer plantains to food processor and mix until plantains are coarse crumbs. Transfer plantain crumbs to a plate.

4. In a small bowl, mix together eggs and 2 tbsp. water. Dip seasoned chicken breast in the egg, then in the plantains.

5. In a large sauté pan, heat oil until hot but not smoking. Sauté chicken, crust side down about 3 min. or until golden. Turn over, lower heat, and cook another 6 min., or until done.

6. Serve on black bean puree with chopped queso blanco cheese.

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources