Banana-Stuffed Chicken



Banana Stuffed Chicken

4 Boneless skinless chicken breast halves
Salt and freshly ground black pepper
2 Small Bananas; peeled and halved
2 Tablespoon Butter
2 Tablespoon Minced garlic
1 Tablespoon Minced shallots
1 Granny Smith apple; peeled and diced
1 Tablespoon Curry powder
3 Tablespoon Flour
2 1/2 cup Chicken broth
1/4 cup Flour for dredging
1 Egg beaten with 2 tablespoons milk
1/2 cup Dry bread crumbs
2 Tablespoon Vegetable oil
1/4 cup Light cream; optional
2 Cups Cooked long grain rice
4 Cilantro sprigs for garnish

TO PREPARE THE CHICKEN*: Cut the chicken breast halves almost in half
again and open them up like a book so you form a butterfly shape. Place a
piece of plastic wrap over the chicken and, using a heavy skillet or
mallet, pound them to even out their thickness and make them thin. Lightly
salt and pepper each chicken breast. Enclose a piece of banana by folding
up the ends and sides around the banana and rolling up the chicken. Wrap
each stuffed chicken piece in plastic and refrigerate for an hour or more.
*An alternate way of making this dish, without stuffing the chicken with
the banana, is to bread the chicken cutlets and cook them in a skillet.
Before serving, set some slices of banana under the cooked chicken and
spoon the curry sauce around it.

TO MAKE THE SAUCE: In a saucepan, heat the butter and sauté the garlic and
shallots for a minute or until soft. Stirring with a wooden spoon, add the
apple, curry powder and flour and cook for a minute. Slowly whisk in the
chicken broth and simmer for 15 minutes. Season with salt and pepper to
taste. TO COOK THE CHICKEN: Preheat the oven to 450 F. Lightly dredge the
chicken in the flour, beaten egg and bread crumbs, making sure each
chicken piece is entirely coated with bread crumbs. Heat the oil in an
oven?proof skillet and sauté the chicken on all sides to brown. Transfer
the skillet to the oven and bake, uncovered, for 15 minutes or until the
chicken is just cooked through. TO FINISH THE SAUCE: While the chicken is
cooking, puree the sauce in a food processor or blender until smooth. Pass
it through a sieve and transfer it to a small saucepan. Add the cream if
you wish, and simmer, over low heat until hot. Season with salt and pepper
to taste. TO SERVE THE CHICKEN: Mound some cooked rice in the middle of
each plate. Slice the chicken into 3/4?inch slices and set the slices
around the rice. Ladle the sauce around the chicken. Garnish each plate
with a sprig of cilantro.

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