Ground Chicken Plantain Boats

• 1 teaspoon rosemary leaves
• 1 teaspoon oregano
• 13 cup olive oil
• 1/2 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
• 1/2 each lemon

1. PREPARATION FOR THE GROUND CHICKEN
2. Put 1/2 cup of water in a non-stick pan.
3. Add 13 cup of virgin olive oil.
4. When the water starts to boil add the ground chicken.
5. Add 1 teaspoon of garlic, oregano, and rosemary.
6. Cook the ground chicken on medium heat.
7. Crush the large round pieces of ground meat with a spatula, until it has smooth little pieces.
8. Lower the heat underneath the pan
9. Take the 1/2 half lemon.
10. Squeeze it to get the juice and add it to the cooking meat.
11. Cook the ground meat until a light golden brown.
12. This should take about 15 minutes
13. Keep the fire low and add 1 1/2 cup of Green Mountain Gringo Salsa.
14. Add 1 cup of No Sodium Francesco Rinaldi Pasta Sauce
15. PREPARATION FOR THE PLANTAINS
16. Add 1/2 cup of canola oil to a non-stick frying pan.
17. Warm the oil under medium heat.
18. Cut and peel three plantains.
19. Cut each plantain into three parts.
20. Put the plantain pieces in the heated oil.
21. Fry the plantains until slightly golden.
22. Take each plantain piece out and crush them with a plantain flattener tool.
23. Put the flat plantains in back into the frying pan to cook some more.
24. Cook them until they are golden brown.
25. Take the plantains out and place them on a few pieces of paper towel to remove the oil.
26. Put the ground chicken on each plantain and serve warm.
27. Bon Appetit!

rosemary, oregano, olive oil, lemon, chicken ground, salsa, pasta sauce, garlic, lemon

Taken from recipeland.com/recipe/v/ground-chicken-plantain-boats-51236 (may not work)