Ripe Plantain Roll with Chicken and Mozzarella

Ingredients

• 250 g Shredded cooked chicken (Reserve 1 cup of the cooking broth.)
• 40 g Chopped onion (Part of the vegetable mixture.)
• 10 g Chopped cilantro (Part of the vegetable mixture; reserve a little for garnish.)
• 60 g Chopped tomato (Part of the vegetable mixture.)
• 40 g Chopped bell pepper (Part of the vegetable mixture.)
• 30 g Chopped leek (Part of the vegetable mixture.)
• 30 g Chopped scallions (Part of the vegetable mixture.)
• 1 tbsp Ghee (The publication indicates adding a little for sautéing.)
• Garlic powder (To taste.)
• Paprika (To taste.)
• Black pepper (To taste.)
• Pink salt with fine herbs (To taste; the author recommends using the Casta Gourmet Condimentos blend.)
• 1 cup Chicken cooking broth (Use the broth in which the chicken was boiled.)
• 1 Large ripe plantain (Approximately 250 g of flesh; cut into thin slices.)
• 1.333 cup Shredded mozzarella cheese (Use some for the base and reserve a little for the filling.)
• Salad for serving (For serving, to taste.)

Steps

1. 1

   Preheat the oven to 180 °C. Line an oven-safe baking tray with parchment paper or buttered paper.

2. 2

   Heat a skillet over medium heat and add a little ghee. Add the chopped onion, cilantro, tomato, bell pepper, leek, and scallions.

3. 3

   Sauté the vegetables, stirring frequently, until softened and fragrant, approximately 4–6 minutes.

4. 4

   Add the shredded cooked chicken to the skillet. Add garlic powder, paprika, pepper, and pink salt with fine herbs to taste, and mix well.

5. 5

   Pour in 1 cup of the broth in which the chicken was cooked. Cook the mixture over medium heat until the chicken is thoroughly heated and the liquid is incorporated, approximately 5 minutes. Remove from the heat.

6. 6

   Peel the ripe plantain and cut it in half if necessary to make it easier to handle. Cut it lengthwise into thin, even slices.

7. 7

   Spread a layer of shredded mozzarella cheese over the lined tray. Arrange the plantain slices on top, overlapping them slightly to form a continuous base, as shown in the video.

8. 8

   Bake the base at 180 °C for 25 minutes, or until the plantain is cooked and tender and the cheese looks golden.

9. 9

   Remove the tray from the oven and spread the prepared chicken over the plantain base. Add a little more shredded mozzarella over the filling.

10. 10

    Using the parchment paper, carefully roll up the preparation while it is still hot, making sure the filling stays contained. Place the roll seam-side down.

11. 11

    Return the roll to the oven for a few minutes, until the cheese inside has completely melted and the exterior is hot and lightly browned.

12. 12

    Garnish with chopped cilantro. Let it rest briefly, cut into portions, and serve with salad.

Notes

The publication does not specify quantities for the vegetables, seasonings, or ghee; practical estimates are provided. The time for the second bake is not specified: monitor the roll and remove it when the cheese inside has melted. The author suggests serving it with salad.

Nutrition per serving

• lunch
• main course
• healthy
• baked
• high-protein
• chicken
• ripe plantain
• easy