Banana-Stuffed Chicken

Discussion in 'Food and nutrition' started by Lucky, Dec 23, 2005.

  1. Lucky

    Lucky Guest

    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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