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Trinidad Chicken

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Ingredients
  Chicken breasts 8 , boned and flattened with cleaver so that they look like veal cutlets
  Curry powder 2 Teaspoon
  Angostura bitters 2 Teaspoon
  Prosciutto slice 8
  Bananas 3 Medium, peeled
  Eggs 3
  Flour 1 Cup (16 tbs)
  Shredded coconut 2 Cup (32 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Sprinkle each of the chicken breasts with ¼ teaspoons of curry powder.
2. Add the Angostura bitters to it and spread it evenly with your fingers.
3. Roll a slice of prosciutto over1/3 of the banana and then roll it into the chicken breasts with the ends folded under.
4. Refrigerate for 3 hours after covering them.
5. Preheat an oven by setting it to 400°F

MAKING
6. Take a bowl and beat the eggs in it.
7. Give the chicken a dusting of flour before dipping it into the egg.
8. Roll it within a coconut.
9. Drain the liquid while reserving the slices of lemon.
10. Take a pan and heat olive oil.
11. Brown it by turning it over once.
12. Bake in a pre heated oven for 20 minutes.

SERVING
13. Serve along with Pineapple Sauce and Rum.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked
Dish: 
Dry Curry
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
30 Minutes
Ready In: 
210 Minutes
Servings: 
8

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