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