Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Banana Stuffed Chicken
Famous Authors (View All Authors)
Poultry - Chicken -  Banana Stuffed Chicken Post by :Matt515c Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2047

Click below to download : Poultry - Chicken - Banana Stuffed Chicken (Format : PDF)

Poultry - Chicken - Banana Stuffed Chicken

4 boneless, skinless chicken breast halves, tenderloins removed
Salt and freshly ground black pepper
2 small bananas, peeled and halved
2 tablespoons butter
2 tablespoons minced garlic
1 tablespoon minced shallots
1 Granny Smith apple, peeled and diced
1 tablespoon curry powder
3 tablespoons flour
21/2 cups chicken broth
1/4 cup flour for dredging
1 egg beaten with 2 tablespoons milk
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
1/4 cup light cream, optional
2 cups cooked long grain rice
4 cilantro sprigs for garnish


To prepare 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 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 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 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: 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.

4 servings

Source: http://www.burtwolf.com/
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Barbecued Chicken Hash Poultry - Chicken - Barbecued Chicken Hash

Poultry - Chicken -  Barbecued Chicken Hash
1 1/2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped carrot 4 cups chopped roasted chicken breast (about 4 breasts) 3 1/2 cups frozen hash browns 3/4 cup water 1/2 cup barbecue sauce 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon minced garlic 1/4 teaspoon salt 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 1 jalapeno pepper, seeded and minced Preheat oven to 375 degrees. Heat oil in a large cast-iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot; saute 1
PREVIOUS BOOKS

Poultry - Balsamic Chicken Poultry - Balsamic Chicken

Poultry - Balsamic Chicken
3 LBS. chicken breasts flour for dredging 1/3 cup olive oil 2 large onions chopped 5 cloves garlic, minced 1 cup chicken broth 1/2 lb. mushrooms, cleaned and sliced 1/2 cup balsamic vinegar 1/2 cup black olives, pitted and halved 1/2 tsp thyme 1/2 tsp rosemary 10 parsley sprigs, leaves only, chopped salt and pepper to taste Clean and dry chicken. Dredge in flour and brown, setting each piece aside until all chicken is done. Put the onions and garlic in the skillet with a little more olive oil and lightly saute the onions over a low heat,covered, until onions
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT