Poultry recipes
Caribbean Chicken
4 x boneless chicken breasts
4 slices of smoked ham
2 tbsp of Honey – (30ml)
2 x Bananas split lengthwise
1 tsp of Salt – (5ml)
White pepper to taste
3 tbsp of all-purpose flour – (45ml)
3 tbsp of shredded coconut – (45ml)
1/4 cup of plain bread crumbs – (60ml)
2 x Eggs, beaten
1/8 cup of vegetable oil – (30ml)
1/8 cup butter – (30ml)

Preheat oven to 350°F – (175°C) Wrap chicken breasts in plastic wrap and pound them flat. Place a slice of ham on each piece of chicken. Drizzle with some honey and place a large piece of a banana slice over the ham.

Roll the chicken breast with the banana at the core and refrigerate to firm, about 1 hour. Season the rolled chicken with salt and white pepper and dredge through the flour. Set aside. Combine the coconut with the bread crumbs in a flat bowl and set aside.

Dip the floured chicken rolls in the beaten eggs, and coat them with the coconut-and-bread crumb mixture. In a large skillet, sauté the chicken breasts in pre-warmed vegetable oil over medium heat for about 2 minutes on each side, or until lightly coloured.

Place the fried chicken rolls on a buttered cooking sheet and bake in for 35 or 45 minutes, until chicken is cooked through.

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