STUFFED CHICKEN BREASTS WITH BANANA GRAND MARNIER SAUCE
This is from my favorite cookbook: Cooking In The Nude. While I don't partake in what the title suggests, I do love all the recipes within! Its full of wonderful and unique recipes geared toward a romantic dinner a deux. This one sounds delicious! I've been dying to try it!
Provided by MadzMom
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Cover chicken with wax paper and flatten breats with mallet.
- Season inside and out with salt& pepper.
- Mix all ingredients in Step Two together and set aside.
- Melt butter.
- Add remaining ingredients and toss to blend.
- Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick.
- Place stuffed breasts in au gratin dishes.
- Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once.
- Top breasts with sliced bananas and spoon remaining sauce over chicken.
- Return to oven for 2-3 minutes and serve.
FRAGRANT SPICED CHICKEN WITH BANANA SAMBAL
This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad
Provided by Sara Buenfeld
Categories Main course
Time 1h
Number Of Ingredients 18
Steps:
- Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
- Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
- Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.
Nutrition Facts : Calories 410 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium
BANANA STUFFED FRENCH TOAST
Kids and adults alike love this, and it is easy to do, but something different. Serve with warmed maple syrup.
Provided by Sherbg
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
- In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
- Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 52.6 g, Cholesterol 113.5 mg, Fat 11.7 g, Fiber 2.8 g, Protein 12.5 g, SaturatedFat 6.1 g, Sodium 576.5 mg, Sugar 8.1 g
STUFFED AND WRAPPED CHICKEN BREAST
I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.
Provided by Shana Miller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
- Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 3.7 g, Cholesterol 134.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 12.7 g, Sodium 1195.7 mg, Sugar 1 g
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CHICKEN WITH BANANA CURRY SAUCE - FOOD & WINE
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- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
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