Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice and Tamarind Rum Glaze

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1 (6-ounce) chicken breast, butterflied

Salt and pepper 

Salt and pepper

Vegetable oil, for sauteing

1 ripe plantain, peeled and sliced

1 link chorizo, chopped

1 teaspoon chopped garlic

Tamarind Rum Glaze, recipe follows

Cilantro Rice, recipe follows

Tamarind Rum Glaze:

1/4 cup tamarind concentrate

1/4 tablespoon chopped ginger

1 tablespoon chopped garlic

3 tablespoons amber rum

Cilantro Rice:

1/4 cup fresh cilantro

1/4 cup olive oil

Pinch salt

1 cup cooked medium grain rice