Crisp and juicy chicken breast breaded with crunchy, crushed plantain chips and baked to perfection. Ready in 30 minutes!
During the week, there’s no time to think about what to make for dinner. After a long day of meetings and traffic jams (and I don’t mean music), the least of your worries should be dinner.
This recipe is one of those quick ones that you can throw in the oven and have ready in just 25 minutes! Just make sure to leave it marinating in the fridge while you’re at work.
In the past, I’ve used cornflakes and breadcrumbs (not at the same time) to bread chicken breast. Well, actually, here’s a little secret. My FAVORITE way to make chicken breast is to mallet it thin, add mojo marinade, season it with smoked paprika and garlic powder, and pan fry it for a few minutes.
The result is pretty freaking delicious. Of course, my mom makes it better but that’s because she’s a legend in the kitchen.
Either way you look at it, you have to dress up chicken breast or you’ll end up with something bland and flavorless. Ain’t nobody got time for that! Life’s too short to not eat well.
For this recipe, I crushed up mariquitas aka plantain chips in a ziploc bag and used that in place of breadcrumbs. It was crispy, crunchy, and just perfect when you want to change things up. If that doesn’t sound like the perfect weeknight dinner, I don’t know what does. As far as sides, you can serve this with rice, beans, chopped avocado, and/or salad.
Don’t forget the lime wedge for extra juiciness!
Plantain Chip Crusted Chicken
- 1 pound boneless skinless chicken breast
- 1/2 tablespoon homemade complete seasoning
- 2 tablespoons lime juice
- 5 ounce bag plantain chips
- 1/4 cup flour
- 1 egg beaten
- lime wedges optional
- In a bowl, marinate chicken with complete seasoning and lime juice. Coat completely and place in refrigerator for up to 2 hours.
- Heat oven to 375 degrees F. Add plantain chips to ziploc bag. Using rolling pin, pound ziploc bag of chips until crumbs forms. Leave crushed chips in ziploc bag.
- Place flour and beaten egg in separate dishes. Toss chicken in flour, dip in egg, then place in the ziploc bag and shake, shake, shake! Place cutlets on greased foil-lined baking tray.
- Bake chicken until cooked through, about 25 minutes. Serve with rice and beans.
Recipe originally published March 2016. Updated July 2016.