Yield: 4 servings
|1½ teaspoon||Curry powder|
|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|
|1 each||In medium bowl, stir curry powder, paprika, cumin, allspice and red|
FROM: WWM MAY '91 ; VALERIE
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