| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 16g | 5g | 19g |
| sugars | fibre | protein | salt |
| 13g | 3g | 38g | 1g |
As a southern belle hailing from Charleston, I have a soft spot for dishes that hold a little history in every bite. One such delightful concoction is the delectable Plantain Stuffed Chicken Breasts. I must say— this dish’s unique blend of hearty poultry and tantalizing tropical fruits stands tall even amongst the storied company of my favorite Southern classics.
What’s not to love in this recipe? It’s a radiant explosion of color and flavor, full of nutrient-rich ingredients that not only render a fantastic sensory experience, but also contribute to maintaining good health. The plantains, for example, are an excellent source of vitamins A and C, both known to promote skin health. The vibrant bell peppers aren’t just there for the crunch – they’re packed with vitamin C too, along with a host of other nutrients.
Southern Comfort meets Caribbean Zest
Whenever I make this magnificent fusion of Southern comfort and Caribbean zest, it reminds me of the savory fusion dishes that festival cooks whip up at Charleston’s annual Wine + Food Festival. I believe that each time you recreate a recipe, you’re not just cooking – you’re telling a story, passing down a legacy. And this fusion dish narrates a wonderful tale of traditional comfort food and tropical flair coming together, all delicately wrapped up in a juicy chicken breast.
Seasoning and stuffing the chicken with savory aromatic garlic, nutrient-rich bell peppers, and sweet, fiber-packed plantains creates a rollercoaster of flavors. The olive oil knits the symphony of flavors together, while the chicken broth ensures your chicken stays as juicy as possible. A sprinkle of lime juice at the end enhances the flavors and keeps them fresh and vibrant. You’ll find your forks gravitating back towards these Plantain Stuffed Chicken Breasts till the very last morsel.
Perfect Pairing Suggestions
When deciding what to pair with this fantastic feast, a bright, citrusy salad can never steer you wrong. A clementine vinaigrette arugula salad works wonders in cutting through the richness and keeping the palate refreshed. On the flip side, if you’re looking for a side to spruce up your comfort food game, creamy mashed cauliflower is a wholesome option.
The most fulfilling part of cooking is the love and connection you can bring to the table. And with these Plantain Stuffed Chicken Breasts, you’d not only be serving a succulent, flavorful dish but also a vibrant tapestry of culinary tradition. Enjoy!
What You’ll Need
- 6 Boneless Chicken Breasts
- 2 Large Ripe Plantains
- 1 cup of Chopped Onions
- 2 Cloves of Garlic, minced
- 1 cup of Green Bell Pepper, chopped
- 1 cup of Red Bell Pepper, chopped
- 3 tablespoons of Olive Oil
- 2 teaspoons of Salt
- 1 teaspoon of Black Pepper
- 1/2 cup of Fresh Cilantro, chopped
- 1 cup of Chicken Broth
- 1 tablespoon of Lime Juice
Method
Step One
Start by preheating your oven to 375°F (190°C). In the meantime, peel and slice your plantains into half-inch rounds.
Step Two
In a large skillet, heat up one tablespoon of the olive oil over medium-high heat. When hot, add the sliced plantains and cook them until they are golden and crispy on each side, this should take around 5 minutes. Then, remove the plantains from the skillet and set them aside.
Step Three
Add the remaining olive oil to the skillet and sauté the onions, garlic, and both the green and red chopped bell peppers until they become soft and aromatic, it should take about 5 minutes.
Step Four
Reduce the heat to medium andReturn the cooked plantains to the pan, and add the salt, black pepper, chopped fresh cilantro, and the lime juice. Stir well, then remove from heat and let the mixture cool down a bit.
Step Five
While the plantain mixture is cooling, you can prepare your chicken breasts. Ensure they are clean and dry, then make a deep cut along the side of each breast, creating a pocket. Be careful not to cut all the way through the chicken. Season the chicken with some salt and pepper on both sides.
Step Six
Stuff each chicken breast with the cooled plantain mixture and secure them shut with toothpicks to ensure the stuffing stays inside while baking.
Step Seven
Place your stuffed chicken breasts into a baking dish and add chicken broth to the dish. Bake in your preheated oven for about 25-30 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes after taking it out of the oven.
Step Eight
Last but not least, remove the toothpicks before serving. Enjoy your flavorful and unique dish of Plantain Stuffed Chicken Breasts!
