4 tablespoons olive oil
8 ounces milk
15 skinless, boneless chicken breast halves, cut into 1/2" pieces
1/2 teaspoon salt
ground black pepper to taste
1 medium head garlic, peeled
1 cup heavy cream
1 large banana, sliced
18 cherry tomatoes, thinly sliced
1 pound frozen banana peppers, thawed
4 bay leaves
1 red bell pepper, cut into wedges
salt and pepper to taste
Heat oil in a large skillet over medium heat. Saute the milk and milk, the chicken for about 5 to 10 minutes, or just until it begins to brown and split, then remove from heat.
Combine the salt and pepper in a small bowl; pour over chicken. Dice the garlic and place in a bowl; toss to coat. Pour in cream, banana, and tomatoes; toss!
Prepare the sauce by raising a large saucepan over medium heat. Bring cream and tomatoes to a boil and reduce heat to low. Stir in the tomato sauce, and simmer, uncovered, for 1 1/2 hours. Stir in the banana and garlic, and simmer for an additional 5-10 minutes.
Remove chicken from the skillet, and scoop out skin and bone. Return to skillet, and stir in cooked juices. Stir in tomato sauce, and saute until sauce thickens; start to simmer, then stir in the pineapple, cherry tomatoes, capers, basil and lemon juice. Simmer for an additional 1 1/2 hours, or until sauce is thick. Serve over reserved sauce.