Crispy Curry Orange and Banana Chicken
Source of Recipe
the web
List of Ingredients
2 skinless boneless chicken breast halves
salt and black pepper
1/3 cup bread crumbs -- or more
2 teaspoons Kitpath's Curry Cumin Blend -- or to taste
1 tablespoon extra virgin olive oil
1 tablespoon polyunsaturated margarine
2 tablespoons sherry
1/4 cup fresh orange juice
1 pinch dried dill or fennel
2 green onions with tops -- chopped
2 bananas -- sliced
1 tablespoon Orange Cranberry Marmalade -- (Stonewall
Kitchen)
MENU:
1 1/3 cups cooked jasmine rice
2 cups steamed mixed vegetables
Recipe
1. Cut each chicken breast into 4 pieces; crosswise, cutting on an angle
(with the grain). Sprinkle with salt and pepper.
2. Place bread crumbs in a plastic bag (for shaking). Add the Curry
Cumin Blend. Place the chicken pieces in the bag and shake.
3. Saute in oil and margarine on medium-high heat; brown both sides.
When brown, turn up the heat to full.
4. Measure both the wine and juice and have them at ready. Add the wine.
It burns quickly. Reduce the heat to low. Add the orange juice. Scatter
dried herb (dill or fennel); the green onions, and banana slices on
top. Dab with marmalade; spreading the dabs around. Cover, ajar, and
cook until the thickest piece of chicken is done (from 6 to 10 minutes
depending on heat setting). Add more orange juice if necessary: expect
about 1/4 to 1/3 cup sauce. Do not stir: if the banana remains on the
top of the chicken, it will steam and retain it's shape.
Serve hot. Jasmine rice, steamed mixed vegetables with dill and onion
(or the same herb and onion that seasons the chicken.)
Serves 2.
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