Plantain Chicken Rolls
Delight your taste buds with these irresistible Plantain Chicken Rolls, a perfect fusion of sweet and savory flavors. Ripe plantain slices are lightly fried to achieve a golden, caramelized texture, then wrapped around tender, spice-marinated chicken strips, and topped with a sprinkling of melty cheddar cheese. Secured with a toothpick and baked to perfection, these flavorful rolls are a crowd-pleasing appetizer or a standout main dish when paired with a fresh side salad. With just 20 minutes of prep time and a simple yet effective combination of pantry staples like garlic powder, paprika, and lime juice, this recipe transforms everyday ingredients into a dish that feels truly special. Whether you're hosting a dinner party or craving a creative twist on chicken, these Plantain Chicken Rolls are sure to impress!
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Recipe Information
Ingredients
- 2 pieces ripe plantains
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.5 cup cheddar cheese (shredded)
- 12 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel the plantains and slice them lengthwise into thin strips, about 1/4-inch thick.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the plantain slices for 1-2 minutes on each side until golden and pliable, then set aside on a plate lined with paper towels.
Pound the chicken breasts to an even thickness, approximately 1/2-inch, and then cut into thin strips, roughly 1 inch wide.
In a mixing bowl, combine garlic powder, paprika, salt, black pepper, lime juice, and 1 tablespoon of olive oil. Add the chicken strips to the bowl and toss to coat evenly. Let marinate for 10 minutes.
Take one slice of fried plantain and place a marinated chicken strip on top. Sprinkle a small amount of shredded cheddar cheese over the chicken, then roll the plantain around the chicken tightly.
Secure the roll with a toothpick and place it seam-side down on the prepared baking sheet. Repeat with the remaining plantain slices and chicken strips.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the rolls from the oven and let them rest for 5 minutes. Serve warm as a starter or pair with a side salad for a main dish.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 60.8 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 463 mg | 36% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2867 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
