RAIN FOREST CHICKEN WITH GINGERED BANANA KETCHUP
Prep: 10 min.
Cook: 20 min.
Makes: 4 servings
4 boneless, skinless breast halves
2 tablespoons olive oil, divided
1 clove garlic, minced
1 tablespoon jerk seasoning
salt and pepper, if desired
2 BANANAS, peeled and chopped
1/4 cup onion, finely diced
2 teaspoons grated fresh ginger
1/4 cup light brown sugar, packed firmly
2 tablespoons rice vinegar
1/2 teaspoon ground allspice
RINSE chicken with cool water; pat dry. Blend together 1 tablespoon olive oil, garlic, jerk seasoning, salt and pepper. Rub over the chicken breast, coating all sides.
IN a large nonstick skillet, heat remaining tablespoon olive oil over medium high heat. Add chicken and cook for about 10 minutes, or until tender and done, turning to brown both sides evenly.
Remove from pan, keeping warm.
To make Banana Ketchup, using the same skillet (do not wash) add bananas, onion, ginger, brown sugar, rice vinegar and allspice.
Bring just to a boil, then reduce heat and let simmer for about 8 to 10 minutes, stirring frequently.
Add additional salt and pepper to taste, if desired.
SLICE each cooked chicken breast crosswise against the grain into approximately 1/2-inch slices. Arrange slices attractively on each of 4 serving plates with the banana mixture.
International Banana Association
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