Name: Caribbean Chicken Medallions
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 3 tablespoons Jamaican jerk spice, divided; 1 cup flour; 1 egg; 1/4 cup coconut milk; 1 lime, juiced; 4 boneless skinless chicken breast halves; 1/2 cup canola oil; 4 sprigs cilantro; 4 scallions (root cut off, 5-inches remain, green top reserved); 4 ripe plantains; 1 cup evaporated milk; 1/2 brown sugar; 1/4 teaspoon ground nutmeg; 4 tablespoons unsalted butter; 1/4 cup shallots, diced; 1 jalapeno, seeded and diced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 clove garlic, mashed and 1 clove, chopped; 1 mango, peeled, pitted cut in half; 1 lime, zested and juiced; 1 cup sour cream; 3/4 cup chopped fresh cilantro leaves

Directions

For the chicken:
Preheat oven to 375 degrees F.
In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.
For baked plantains:
Preheat oven to 400 degrees F.
Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.
For the mango cilantro cream sauce:
Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.
For plating:
On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Caribbean Chicken Medallions

For the baked plantain:

For the mango sauce:

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