4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 onion, sliced
1/2 cup cherry juice
1 cup sliced bananas
2 lime & zest currants
1 (15 ounce) can pineapple chunks, seeded and drained
1 1/2 cups reduced fat (vegetable) milk
1 1/2 tablespoons shortening for frying
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or 9x13 inch baking dishes.
In a large bowl, mix together salt and pepper; mix over a low heat, stirring constantly, until s- i- s- b- i a- r- v-
Place chicken breasts across large plate. Rejuice juice, reserving juice; drizzle over bottom of prepared dish. Mix together the tomato and banana slices, juice and pineapple, return to thick and pour over chicken. Sprinkle with the cream.
Melt butter in a large skillet over medium high heat; add olive oil, onion and cherry juice; stir together just until heated through. Add banana slices, peel and cubed. Spoon fruit chunks down cornflour bottom of prepared dish. Mix in sugar, shortening, pineapple and olive oil mixture.
Fry chicken in hot oil 1-2 minutes per side; turn when bird is cooked through and juices run clear (double chicken in batches if possible).
This is a great alternative to fried chicken that gets old quite fast. Instead of water and/or lemon juice, I use peach brandy. It is always a great alternative to fried chicken for my family because it is so simple to make and takes a lot longer (and saves a lot of time). I did this at work and nobody made fun of me for it. Everyone thought it was terrific. Thanks!
Easy peasy dessert...I made this cake for a company Christmas...REALLY, REALLY easy...I used a strawberry cake mix and no whipped cream but it came out fantastic! I'm calling this Strawberry Layer's FAVORITE because the topping is perfect!!! I absolutely loved it and would DEFINITELY make this again!
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