PLANTAIN CHICKEN ROLLS

Steps:

• Peel plantain and cut in half lengthwise.
• Remove vein and discard.
• In a large saucepan, add cut plantains; cover with water and bring to boil.
• Add salt, cover and continue to cook for about 3 minutes or until done.
• To test for doneness, insert a fork into the plantain and it should penetrate easily.
• Remove plantain into a large mixing bowl.
• Mash plantain.
• Add egg and mix thoroughly until well blended.
• Preheat oven to 350 degrees F.
• Prepare a cookie sheet by lining with 2 pieces of parchment paper.
• Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
• In a large frying pan add chicken, sprinkle with salt and pepper.
• Add bay leaf, butter and water and bring to boil.
• Reduce heat to medium; cover, but leave a slight opening for steam to escape.
• Cook for 5 minutes.
• Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
• Add additional water if required while cooking, (DO NOT LET DRY.).
• When chicken is done, remove and let cool for a few minutes in order to handle.
• Shred chicken into a mixing bowl.
• Remove bay leaf and discard.
• Remove onions from frying pan with a slotted spoon and add to the chicken.
• Make sure the onions are quite dry when adding to the shredded chicken.
• Add mixed vegetables and mix well to blend.
• Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
• Begin rolling plantain over vegetables, using the parchment paper to assist.
• Remove parchment paper as you are rolling.
• Leave rolled plantain on the cookie sheet.
• Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
• Remove from oven and let sit for 5 minutes to rest.
• Cut into 1 inch slices and serve.
• Serve with cooked rice or with a salad.