2 large whole chicken breasts, split
Salt and pepper, to taste
1/4 cup margarine
1 6-ounce can orange juice concentrate, thawed
1 bay leaf
Juice of small lime
2 firm ripe bananas, thinly sliced
1/2 cup roasted and finely chopped Oregon hazelnuts
Servings: 4
Season chicken with salt and pepper. Brown chicken on both sides in margarine in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Bring liquid to a boil over high heat for 5 minutes, constantly stirring. Stir in lime juice and bananas; heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts.
Cuisine: Jamaican
Salt and pepper, to taste
1/4 cup margarine
1 6-ounce can orange juice concentrate, thawed
1 bay leaf
Juice of small lime
2 firm ripe bananas, thinly sliced
1/2 cup roasted and finely chopped Oregon hazelnuts
Servings: 4
Season chicken with salt and pepper. Brown chicken on both sides in margarine in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Bring liquid to a boil over high heat for 5 minutes, constantly stirring. Stir in lime juice and bananas; heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts.
Cuisine: Jamaican
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