Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas Recipe #378415
The original of this slightly tweaked recipe was found in the 1995 publication, The Simply Healthy Lowfat Cookbook.
by Sydney Mike
20 min | 20 min prep
SERVES 4
- 3/4 lb sweet potato, peeled, halved lengthwise & cut crosswise into 1/2-inch half-rounds
- 1 tablespoon olive oil
- 1/2 lb lean ground chicken
- 1 large nectarine, cut into thin wedges
- 1/4 cup orange marmalade
- 1/4 cup Dijon mustard
- 1/2 teaspoon jalapeno pepper, minced
- 2 medium bananas, firm but ripe, sliced
- 1/4 cup scallion, thinly sliced
- To a large saucepan of boiling water add the sweet potatoes, return the water to a boil, then reduce the heat to medium-low, cover & simmer until tender, about 10 minutes. Drain well.
- In a large nonstick skillet, warm oil over medium-high heat until hot but not smoking, then add chicken & saute until opaque & cooked through, about 2 minutes.
- Reduce heat to medium & add the sweet potatoes, nectarine, marmalade, mustard & jalapeno, Cooking & tossing gently until heated through, about 2 minutes.
- Add the bananas & cook until heated through, 1 to 2 minutes.
- Serve the mixture sprinkled with sliced scallions.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 378415 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars