Recipe courtesy of Rob Mongeon

Caribbean Chicken Medallions

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 servings
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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)

For the baked plantain:

4 ripe plantains

1 cup evaporated milk

1/2 brown sugar

1/4 teaspoon ground nutmeg

4 tablespoons unsalted butter

For the mango sauce:

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


  1. For the chicken: 
  2. Preheat oven to 375 degrees F. 
  3. 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. 
  4. For baked plantains: 
  5. Preheat oven to 400 degrees F. 
  6.  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. 
  7. For the mango cilantro cream sauce: 
  8. 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. 
  9. For plating: 
  10. 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.
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