| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Chicken breasts, * | |
| Salt & Pepper to taste | ||
| 1 | Ripe banana, medium/mashed | |
| 1/3 | c | Orange curacao OR |
| 1/3 | c | Grand Marnier |
| 1 1/2 | t | Lemon juice |
| 1/4 | c | Dark corn syrup |
| 1/4 | t | Salt |
| 1/4 | c | Butter |
| 1/4 | c | Chopped walnuts |
| 2 | T | Raisins |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 1/2 | c | Soft bread crumbs |
| 1/2 | Banana, sliced |
INSTRUCTIONS
Skinned, and boned Cover chicken breasts with wax paper and flatten breasts with mallet. Season inside and out with salt and pepper. Mix all ingredients together in part two and set aside. Melt butter. Add remaining ingredients in part three and toss to blend. Stuff chicken breasts with mixture and place in au gratin dishes. Pour half of banana mixture over chicken and bake at 350^ for 25 to 30 minutes, basting once. Top breasts with sliced bananas and spoon sauce over. Return to oven for 2 to 3 minutes and serve. Source: Cooking In The Nude--Quickies, c1984 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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