Escalope of Chicken Breast Stuffed with Plantain Surprise, and Served with Cherry Brandy Reduction Yield: 4-6

servings Ingredients: 2 lb boneless chicken breast Ripe plantains, two each per serving 2-3oz sun-dried raisins 1 tbsp cinnamon 2 tsp butter Salt and black pepper to taste 3 oz onion 2 oz escallion 1 oz thyme 1/2 lb flour 1 egg 1/2 lb panko breadcrumbs (Japanese bread crumbs)

Cherry Brandy Reduction: 8 oz Cherry brandy liqueur Salt to taste.

Method: Preheat oven to 375F, 15 minutes in advance. Butterfly breast, season with onion, scallion, thyme, salt and black pepper. Crush plantain; add melted butter, raisins and cinnamon. Stuff chicken breast with plantain stuffing and seal with toothpicks. Roll in flour, dip in egg wash (beaten egg and water), then roll in panko breadcrumbs. Deep fry for 3 minutes, remove, drain, place on baking tray. Bake for 10 minutes. In sauce pot add cherry brandy liqueur and turn heat on high, stirring occasionally, then add a pinch of salt and remove from heat. Remove from oven, remove toothpicks and slice, and then serve with reduction.