| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts |
|
|
Skin on |
| 4 |
|
Firm bananas, skin on |
|
|
And halved lengthwise |
| 2 |
T |
Vegetable oil |
| 1 |
T |
Soft butter |
| 2 |
T |
Molasses |
|
|
Lime halves for garnish |
| 3 |
T |
Curry powder |
| 2 |
T |
Paprika |
| 1 |
T |
Cayenne pepper |
| 2 |
T |
Freshly cracked black pepper |
| 3 |
T |
Ground cumin |
| 2 |
T |
Powdered ginger |
| 2 |
T |
Salt |
INSTRUCTIONS
Mix all the spices together well. Rub this mixture over both sides of
each chicken breast, cover, and refrigerate for 2 hours. Over a medium
fire, grill the chicken breasts skin side down for 7 to 8 minutes,
until well browned and heavily crusted. Turn them and grill an
additional 10 minutes. Check for doneness by nicking the largest
breast at the fattest point: The meat should be fully opaque with no
trace of red. Remove the chicken from the grill. Rub the banana halves
with vegetable oil and place them on the grill flat side down. Grill
them for about 2 minutes, or until the flat sides are slightly golden
in color. Flip them and grill for an additional 2 minutes. Remove the
banana halves from the grill. Mix the butter and molasses together and
paint this over the bananas. Serve the chicken breasts and the banana
halves together, sprinkled with a little lime juice. From "The Thrill
of the Grill" File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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