A few weeks ago, M and I were sitting at our coffee table munching on plantain chips. Nothing unusual, as we seem to be munching on these chips pretty much every week. Anyway, we were munching, and one of us (I’m not sure who: I’d like to say it was me…but it probably wasn’t) had the brilliant idea of making chicken tenders using plantain chips in the place of breadcrumbs. Genius! We both ran around screaming about how great this idea was, and then promptly finished the entire tub of chips. Needless to say, it takes a lot of willpower to put the lid on a container of plantain chips: I swear we open a tub and the chips magically disappear…
Yesterday, weeks and tubs of chips after this idea’s inception, I finally got my hands on an unopened container of these tasty delights. Thus, Plantain Chip Chicken was born.
Plantain Chip Chicken
2 boneless, skinless chicken breasts, or a package of tenders
1 cup plantain chip, crushed
1/2 tsp chili powder
1 egg white
I tend to be a little impatient, so the pieces ended up more cornflake sized than breadcrumb sized…Anyway, I sprinkled the chili powder onto the chips. Then cut my chicken breasts into tenders and dipped each piece into the egg whites.
I rolled each piece in the plantain chips and placed them on a baking sheet lined with aluminum foil and sprayed with olive oil. We baked them at 450 for 10 minutes, flipped them and baked for another 10 minutes.
The result looked a lot like the cornflake chicken I always wanted my mother to make, but she never made because she was smart and knew cornflakes weren’t awesome for you.
We chose collard greens as our vegetable,
and topped our tenders with guacamole. YUM.