Plátanos are a wonderful part of the Latin American diet and can be served in a number of ways. Here is a wonderful recipe, from Goya, that covers chicken in plátanos.
1 lb. thinly sliced boneless, skinless chicken breast cutlets
2 tbsp. Lemon Juice
2 tsp. Minced Garlic
½ tsp Paprika
GOYA Adobo All-Purpose Seasoning with Pepper, to taste
1 bag (5 oz.) Plantain Chips
¼ cup flour
1 egg, mixed with 1 tbsp. water, lightly beaten
1 lime, cut into wedges
In medium bowl, combine chicken, lemon juice, minced garlic, paprika and adobo. Massage marinade into chicken to coat completely; cover. Let chicken marinade at least 5 minutes at room temperature, or up to 2 hours in refrigerator.
Heat oven to 375?F. Transfer plantain chips to ziplock bag. Using rolling pin, or other blunt object, pound bag of chips until coarse crumbs forms.
Place flour, egg mixture and crushed plantain chips in separate dishes. Toss chicken with flour, dip in egg, then coat well with plantain chips, pressing to adhere. Place cutlets on greased foil-lined baking tray.
Bake chicken until cooked through, about 20 minutes. To serve, squeeze with lime wedge; serve with vegetables or salad.
For a Spanish version of this recipe visit Goya.com.