Fried Plantains and Chicken: A Cure for the Sandwich Blahs!Are you on the hunt for some sensational new sandwich ideas? This playful, plantain sandwich fits the bill perfectly! The key ingredient is GOYA® Patacones, plantains that are sliced lengthwise and deep-fried to an appealing crunch. Moist, warm chicken breast is layered between the crispy patacones. Add lettuce, tomato, and your favorite condiments, and it’s a lunch to remember!
GOYA® Banana Leaves are a natural (inedible) sandwich wrap, whether you’re on your way to the office, or a picnic at the beach.
Prep time: 20 min.
Total time: 20 min.
1 chicken breast
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 tbsp. GOYA® Extra Virgin Olive Oil
2 plantains from 1 box (21 oz.) GOYA® Fried Plantains – Colombian Style, cooked according to package directions
1 small tomato, cut into ¼” slices
2 pieces leaf lettuce
1 tbsp. GOYA® Ketchup
1 tbsp. GOYA® Mayonnaise
1 tsp. yellow mustard
1 GOYA® Banana Leaf, thawed
|1.||Cut chicken breast in half, lengthwise; season with adobo. Heat oil in medium skillet over medium-high heat. Add chicken, cook until golden brown on both sides and cooked through, about 10 minutes; set aside|
|2.||To assemble sandwich, place banana leaf on work surface. On center of leaf, layer cooked plantain, chicken pieces, tomato slices, lettuce leaves, ketchup, mayonnaise, mustard and remaining plantain. Fold over the banana leaf to enclose filling. Fold down ends; half crosswise.|
|3.||To eat, use banana leaf as pocket to hold sandwich.|