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Home > Recipes
Recipes from Pilgrim's Kitchen
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Caribbean Chicken Medallions
2007 National Chicken Cooking Contest Finalist
Robert Mongeon, Colchester, VT
Ingredients:
- 4 boneless, skinless chicken breast halves
- 3 tablespoons Jamaican jerk spice mix, divided
- 1 cup flour
- 1 egg
- 1/4 cup coconut milk
- 1 lime, juiced
- 1/2 cup canola oil
- 4 scallions, root cut off, 5 inches remain; green tops reserved
- 4 sprigs cilantro
Baked Plantains
- 4 ripe plantains
- 1 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 teaspoon nutmeg
- 4 tablespoons unsalted butter
Mango Cilantro Cream Sauce
- 1/4 cup diced shallots
- 1 seeded and diced jalapeno pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove mashed, chopped garlic
- 1 lime
- 1 mango
- 1 cup sour cream
- 3/4 cup chopped cilantro
Directions:
In small bowl, mix 1-1/2 tablespoons jerk spice mix 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 sheet 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 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 375 F. oven for about 5 minutes, until fully cooked. 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.
Makes 4 servings.
Baked Plantains
Peel 4 ripe plantains and cut in half lengthwise. Place in large foiled 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 400 F. oven. Bake about 30 minutes; remove and keep tented with foil.
Mango Cilantro Cream Sauce
Place skillet used to cook chicken and remaining oil over medium high heat. Add 1/4 cup diced shallots; 1 seeded and diced jalapeno pepper; 1/4 teaspoon salt; and 1/4 teaspoon pepper. Saute 5 minutes, then add 1 clove mashed, chopped garlic; cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Peel 1 mango; dice 1/2 and place in food processor (save 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro; pulse to blend.
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