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Ingredientes
- 4 x Boneless, skinless chicken breast halves, tenderloins removed Salt and freshly grnd black pepper
- 2 sm Bananas, peeled and halved
- 2 Tbsp. Butter
- 2 Tbsp. Chopped garlic
- 1 Tbsp. Chopped shallots
- 1 x Granny Smith apple, peeled and diced
- 1 Tbsp. Curry pwdr
- 3 Tbsp. Flour
- 2 1/2 c. Chicken broth
- 1/4 c. Flour for dredging
- 1 x Egg beaten with 2 Tbsp. lowfat milk
- 1/2 c. Dry bread crumbs
- 2 Tbsp. Vegetable oil
- 1/4 c. Light cream, optional
- 2 c. Cooked long grain rice
- 4 x Cilantro sprigs for garnish
Direcciones
- 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 possibly mallet, lb. 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 chill for an hour or possibly 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 saute/fry the garlic and shallots for a minute or possibly till soft. Stirring with a wooden spoon, add in the apple, curry pwdr and flour and cook for a minute. Slowly whisk in the chicken broth and simmer for 15 min.
- 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 saute/fry the chicken on all sides to brown.
- Transfer the skillet to the oven and bake, uncovered, for 15 min or possibly till the chicken is just cooked through.
- TO FINISH THE SAUCE: While the chicken is cooking, puree the sauce in a food processor or possibly blender till smooth. Pass it through a sieve and transfer it to a small saucepan. Add in the cream if you wish, and simmer, over low heat till warm. 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1526g | |
| Calories 1767 | |
| Calories from Fat 645 | 37% |
| Total Fat 73.25g | 92% |
| Saturated Fat 26.82g | 107% |
| Trans Fat 0.72g | |
| Cholesterol 314mg | 105% |
| Sodium 1626mg | 68% |
| Potassium 1777mg | 51% |
| Total Carbs 231.15g | 62% |
| Dietary Fiber 16.8g | 56% |
| Sugars 34.18g | 23% |
| Protein 49.0g | 78% |
