Ground Chicken Plantain Boats
Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.
Ingredients
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
oregano
|
|
| ⅓ | cup |
olive oil
|
|
| ½ | each |
lemon
|
|
| 1 | pound |
chicken
ground |
|
| 1 | each |
salsa
1 jar, Green Mountain Gringo (Roasted Garlic) |
* |
| 1 | each |
pasta sauce
1 jar, Francesco Rindaldi No Sodium |
* |
| 1 | teaspoon |
garlic
|
|
| ½ | each |
lemon
|
Directions
PREPARATION FOR THE GROUND CHICKEN
Put ½ cup of water in a non-stick pan.
Add ⅓ cup of virgin olive oil.
When the water starts to boil add the ground chicken.
Add 1 teaspoon of garlic, oregano, and rosemary.
Cook the ground chicken on medium heat.
Crush the large round pieces of ground meat with a spatula, until it has smooth little pieces.
Lower the heat underneath the pan
Take the ½ half lemon. Squeeze it to get the juice and add it to the cooking meat.
Cook the ground meat until a light golden brown. This should take about 15 minutes
Keep the fire low and add 1½ cup of Green Mountain Gringo Salsa.
Add 1 cup of No Sodium Francesco Rinaldi Pasta Sauce
PREPARATION FOR THE PLANTAINS
Add ½ cup of canola oil to a non-stick frying pan. Warm the oil under medium heat.
Cut and peel three plantains. Cut each plantain into three parts.
Put the plantain pieces in the heated oil.
Fry the plantains until slightly golden.
Take each plantain piece out and crush them with a plantain flattener tool.
Put the flat plantains in back into the frying pan to cook some more.
Cook them until they are golden brown.
Take the plantains out and place them on a few pieces of paper towel to remove the oil.
Put the ground chicken on each plantain and serve warm. Bon Appétit!
Nutrition Facts
Serving Size 64g (2.3 oz)
