Jamaican Chicken

Main Ingredient: Poultry Chicken Rice and Grains Banana
Course: Jams and jellies Various Main Dishes
Cuisine: Various North American Indian
Yield:

Jamaican Chicken ingredients

4 chicken breast halves
-- (4 oz each) skinned, boned
2 1⁄2 T All-purpose flour
1 T Flaked coconut, minced
1 t curry powder; divided
1⁄2 t Salt
1⁄4 t Pepper
1 Egg white; lightly beaten
Vegetable cooking spray
2 t Reduced-calorie margarine
-- divided
1 med Banana; cut into 1/2" slices
3⁄4 c Unsweetened pineapple juice
3 Green onions; cut diagonally into 1/4" pieces
2 c Cooked long-grain rice
-- (cooked w/o salt or fat)

Cooking Jamaican Chicken

1. Place the chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4" thickness, using a meat mallet or rolling pin. Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper; stir well.
2. Brush both sides of each chicken breast with the egg white; dredge in the flour mixture.
3. Set aside.
4. Coat a large nonstick skillet with cooking spray; add 1 teaspoon of the margarine.
5. Place over medium-high heat until the margarine melts.
6. Stiri in the remaining curry powder.
7. Add the banana and saute two minutes or until the banana is lightly browned.
8. Remove the banana from the skillet and set it aside.
9. Wipe the drippings from the skillet with a paper towel.
10. Coat the skillet with cooking spray; add the remaining margarine.
11. Place over medium-high heat until the margarine melts.
12. Add the chicken and cook two minutes on each side or until browned.
13. Add the pineapple juice and green onions.
14. Cover, reduce the heat and simmer ten minutes or until the chicken is tender.
15. Serve over the rice.
16. Garnishi with the banana slices.