SOUTH SEAS CHICKEN AND BANANAS
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
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
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
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
Provided by Food Network
Categories main-dish
Time P1DT1h25m
Yield 4 servings
Number Of Ingredients 22
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
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
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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- 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.
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