| 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
A Message from our Provider:
“Who hears ‘Depart from me, for I never knew you\”?”