Caribbean Chicken

Caribbean Chicken

Serves 8

Rate This Recipe

Use ripe, yellow banana with brown freckles on their skins.  


1/3 cup flaked coconut

2 Tbsp. salted butter

8 boneless, skinless chicken breasts

1 Tbsp. finely chopped candied ginger

1/2 tsp. salt

1 cup crream

3 ripe bananas, quartered

1 lg. ripe papaya, peeled, seeded, halved, and sliced

Garnish: Lime wedges


Preheat oven to 300༠ F.

To prevent bananas from browning, squeeze juice from 1/2 a lime over the bananas and toss.

Place coconut on a cookie sheet and toast in oven for 10 minutes.  Set aside to cool.

Meanwhile, in a large frying pan, melt butter over medium heat. Add chicken breasts and fry for 5 minutes until golden brown, turn, and brown second side for 5 minutes.  Reduce heat to low, add ginger, 3 Tbsp. coconut, and salt.  Add cream, cover, and cook for 10 minutes until juices run clear when pierced with a knife.  Remove chicken.  Arrange fresh fruit on a large warmed platter.  Nestle the chicken in the center of the fruit and drizzle sauce over chicken.  Sprinkle toasted coconut over chicken and garnish with lime wedges.

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Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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