Easy Banana Chicken Recipes

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SOUTH SEAS CHICKEN AND BANANAS



South Seas Chicken and Bananas image

Your taste buds get a tropical vacation when you prepare a platter of this chicken! My father-in-law loves coconut, so this dish is one of his favorites. Whenever I serve this for dinner, everyone raves over it. - Wendy Smith, Eagleville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 10

1/4 cup lemon juice
1 can (14 ounces) sweetened condensed milk
1/3 cup milk
1/2 cup sweetened shredded coconut
1/8 teaspoon ground cardamom
6 very firm bananas, halved lengthwise
3 cups cornflakes crumbs
5 to 6 pounds chicken pieces
3/4 cup butter, melted, divided
Sliced kiwifruit and starfruit, optional

Steps:

  • In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in cornflakes and set aside. , Dip chicken into remaining milk mixture; roll in remaining cornflakes and place in two greased 13-in. x 9-in. baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1 hour. , Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi and starfruit if desired.

Nutrition Facts : Calories 856 calories, Fat 42g fat (20g saturated fat), Cholesterol 174mg cholesterol, Sodium 592mg sodium, Carbohydrate 79g carbohydrate (49g sugars, Fiber 2g fiber), Protein 43g protein.

EASY BANANA CHICKEN



Easy Banana Chicken image

Make and share this Easy Banana Chicken recipe from Food.com.

Provided by Pickles F

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 3

6 chicken breasts
6 bananas
1 cup canola oil

Steps:

  • Wash chicken breasts and dip them in oil.
  • Mash bananas.
  • Arrange chicken on a baking sheet and cover each piece with banana.
  • You can garnish this with almost any spice imaginable--popular ethnic ones are paprika, coriander, poppyseeds, or cinnamon.
  • Bake at 350 degrees for 30 minutes or until chicken reaches internal temperature of 165 degrees.

CHICKEN AND BANANA CURRY



Chicken and Banana Curry image

Provided by Food Network

Categories     main-dish

Time P1DT1h25m

Yield 4 servings

Number Of Ingredients 22

2 cups low-fat plain yogurt
1 cup fresh cilantro, chopped
1 tablespoon fresh ginger, peeled and grated
3 cloves garlic
Sea salt
Freshly ground black pepper
2 chicken breasts
1/2 cup slivered almonds
2 tablespoons extra-virgin olive oil
5 cloves garlic, crushed
2 large onions, finely chopped
2 tablespoons all-purpose flour
Freshly cracked pepper
2 tablespoons hot curry powder
1/2 cup dark raisins
2 tablespoons hot mango chutney
2 tablespoons brown sugar
1 teaspoon ground turmeric
Juice of 1 large lemon
1 cup chicken stock
2 ripe bananas, sliced
Sweet shredded coconut, for garnish

Steps:

  • For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
  • For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
  • Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
  • Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
  • For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
  • Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
  • Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
  • Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.

OVEN BAKED BACON AND BANANA CHICKEN



Oven Baked Bacon and Banana Chicken image

It does what it says on the tin - it's oven baked bacon and banana chicken. Easy to prepare, delicious, and great when you have the family over for lunch of a weekend.

Provided by Misslazy

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 skinless chicken breasts
4 corn on the cob
2 (300 g) cans cannellini or 2 (300 g) butter beans, drained
2 bananas
salt and pepper (to season)
250 ml white wine
400 ml low-fat creme fraiche
55 g low-fat margarine
8 slices bacon
12 fresh mint leaves, to serve

Steps:

  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Cut the corn from the cobs and put the kernels in a roasting tray. And add one drained tin of beans. Take the other tin and squash the drained beans, then add them too.
  • Slice a pocket in to each of the chicken breasts and squash half a banana into each one. Season them with the salt and pepper and place in the roasting tray on top of the beans and corn.
  • Add the wine and low fat crème fraiche to the tray over the beans, then lay two slices of bacon on top of each chicken portion. Finally, pop little knobs of the spread around the tray in between the bits of chicken.
  • Bake for 40 minutes then serve scattered with fresh mint.

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