|Boneless skinless chicken breasts||2 , cooked|
|Ripe bananas||2 Medium|
|White sandwich bread slices||6 , trimmed and quartered|
|Milk||1/2 Cup (8 tbs)|
|All purpose flour||1/2 Cup (8 tbs)|
|Soft bread crumbs||4 Cup (64 tbs) (10 To 12 Bread Slices)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Cut chicken breasts into 8 pieces, then cut each of those pieces into thirds, yielding 24 pieces total.
Cut each banana lengthwise into quarters.
Cut each quarter into thirds, yielding 24 pieces total.
Beat eggs and milk in medium bowl until blended.
Brush one side of the 24 bread pieces with egg mixture.
Place 1 piece of chicken and 1 piece of banana on each egg-glazed bread piece.
Place flour in one bowl and soft bread crumbs in another.
Coat each chicken-banana square lightly with flour, dip in egg mixture, then coat with bread crumbs.
Dip in egg mixture again and coat with crumbs.
Heat oil in wok or large skillet over high heat to 375°F.
Cook 4 to 6 squares at a time until golden, 2 to 3 minutes.
Drain on paper towels.
Serving size Complete recipe
Calories 5824Calories from Fat 4216
% Daily Value*
Total Fat 475 g730.8%
Saturated Fat 68 g340%
Trans Fat 0 g
Sodium 2439 mg101.63%
Total Carbohydrates 255 g85%
Dietary Fiber 13 g52%
Sugars 39 g
Protein 139 g278%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet