6 boneless, skinless chicken breast halves
1 medium banana, sliced
3 tablespoons soy sauce
1/4 teaspoon salt
3 tablespoons prepared Dijon-style mustard
1/2 teaspoon Worcestershire sauce
2 teaspoons barbecue sauce
1 (.75 ounce) package instant potato mix
1 large potato, baked
4 tablespoons chicken bouillon granules
Place chicken in a large nonstick skillet. Sprinkle sliced bananas over chicken. Cook over medium heat until bananas are tender; about 25 minutes. Remove chicken and toss with soy sauce, salt and mustard. Cover, and let rest in refrigerator.
Melt butter in a medium skillet over medium heat. Add chicken, banana and banana slices; cook and stir 1 minute.
Combine potato, chicken bouillon and potato mix in a mixing bowl. Turn to coat. Stir mixture into skillet. Cook, turning frequently, until potatoes are golden and mixture is thickened (8 to 10 minutes). Sprinkle with BBQ sauce and potato pieces. Season with Worcestershire sauce, barbecue sauce, and potato pieces. Spoon into pan.
Raise heat to medium high and add rice. Heat and stir 2 minutes. Sprinkle with banana slices and squirt with tofu glaze. Cook and stir another minute, stirring frequently. Serve chicken with potato mixture.