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Chicken Banana

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 6 bananas
  • 2 tbsp oil
  • 1 tbsp curry
  • 125 ml white wine
  • 200 g crème fraîche
  • 1 tsp chicken broth (instant)
  • 25 g almond(s), in flakes
  • 6 cl eggnog

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Season the chicken breast fillets with salt and pepper. Roll half a banana into each half of the fillet (cut the banana in half, not lengthwise) and tie or secure with a wooden toothpick. Brown all over. Add the curry, wine, crème fraîche, and instant chicken stock to the stock and simmer until creamy. Cover the roulades and cook over low heat for 25 minutes. Slice the remaining bananas and fry, then toast the flaked almonds. Place the chicken rolls on a platter and scatter the bananas around them. Drizzle the sauce with egg liqueur and pour over the top. Sprinkle with flaked almonds and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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