Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice and Tamarind Rum Glaze

• 1 (6-ounce) chicken breast, butterflied
• Salt and pepper
• Vegetable oil, for sauteing
• 1 ripe plantain, peeled and sliced
• 1 link chorizo, chopped
• 1 teaspoon chopped garlic
• Tamarind Rum Glaze, recipe follows
• Cilantro Rice, recipe follows

1. Preheat oven to 350 degrees F.
2. Season chicken with salt and pepper and set aside.
3. Heat oil in a medium skillet over medium-high heat.
4. Add plantains and saute until fully cooked.
5. Remove from heat and mash to combine with the chorizo and garlic.
6. Season, to taste, with salt and pepper.
7. Spread the plantain mixture over the chicken breast and fold it over.
8. Place chicken in a small roasting pan or baking dish and brush with the glaze.
9. Roast in oven for 15 to 20 minutes, or until fully cooked through.
10. Serve with Cilantro Rice.
11. 1/4 cup tamarind concentrate
12. 1/4 tablespoon chopped ginger
13. 1 tablespoon chopped garlic
14. 3 tablespoons amber rum
15. In a small saucepan, combine all ingredients and bring to a boil over medium-high heat.
16. Pour glaze over chicken.
17. 1/4 cup fresh cilantro
18. 1/4 cup olive oil
19. Pinch salt
20. 1 cup cooked medium grain rice
21. Make cilantro oil by combining cilantro, oil and salt in a blender.
22. Blend until thoroughly combined.
23. Place rice in a small saucepan.
24. Over medium-low heat, drizzle in the cilantro oil and gently stir to combine with cooked rice.
25. Heat until rice is warmed through.
26. Serve with chicken.

chicken, salt, vegetable oil, plantain, chorizo, garlic, tamarind, cilantro

Taken from www.foodnetwork.com/recipes/plantain-chorizo-stuffed-chicken-breast-cilantro-rice-tamarind-rum-glaze-recipe.html (may not work)