West indies chicken

Yield: 4 servings

Measure Ingredient
1½ teaspoon Curry powder
1 teaspoon Paprika
½ teaspoon Ground cumin
¼ teaspoon Ground allspice
⅛ teaspoon Ground red pepper
Four 3-oz skinless boneless chicken breasts
2 mediums Bananas, halved lengthwise and cut into 3" pieces
2 teaspoons Molasses
1 each In medium bowl, stir curry powder, paprika, cumin, allspice and red

FROM: WWM MAY '91 ; VALERIE

SERVES: 4

pepper with 1 T. water to make a paste. Add chicken and turn to coat well, rubbing paste into chicken. Cover and refrigerate 20 minutes.

2. Place grill rack 5" from coals. Prepare grill according to manufacturer's directions. 3. Brush bananas on both sides with molasses. Grill chicken and bananas 5-6 minutes, turning once, until chicken is cooked through and bananas are tender. Each serving provides: 2 P, 1 FR, 10 C. Per serving: 160 cal, 20 g pro, 2 g fat, 17 g car, 57 mg sod, 49 mg chol.

Submitted By FRED TOWNER On 10-16-94

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