Ingredients:

• 4 thinly sliced chicken breasts
• salt and pepper
• 1 cup plantain chips
• 1 tsp ginger, minced
• 1/4 cup arrowroot flour
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 egg
• 1 tbsp water
• Avocado oil
• 2 cups marinara, I use Raos
• 1 cup shredded parmesan cheese
• 1 cup shredded firm mozzarella

Preparation:

STEP 1.
Preheat broiler. Salt and pepper chicken and set to the side.

STEP 2.
Pulse plantain chips in a food processor or blender until a powder / small chunks form. Mix with arrowroot, Italian seasoning, and garlic powder. In another small bowl whisk an egg with 1 tbsp water for the egg wash. Dip your chicken in the egg wash and then into plantain mixture, coating on both sides.

STEP 3.
In a dutch oven or large pan, heat to medium high heat, add 1/4 inch of avocado oil all over. Once heated, add chicken, oil should come up half way up the chicken. Fry for 3-5 minutes until golden brown, then flip over. Once both sides are golden, transfer the chicken to a cookie rack.

STEP 4.
Place chicken in a baking dish and pour marinara all over, then cheese. Place under the broiler until golden brown, around 5 minutes. Remove and cool for 10 minutes before eating.