Tropical Chicken

I am always looking for new ideas for my Saturday cooking.  I have even gone so far that a jot them down when they come to me in my iPhone.  I have been successful in coming up with ideas at any place or time.  So much so, my friends think I am a texting bug.  Here is a recipe of a brainstorm idea that come from thinking about my Dad.  He loved fried banana sandwiches.  I then thought that I could blend that taste with some tropical notes.  Here is the recipe I came up with.

Chicken Breaded with Dried Banana Chips and bread crumbs in a Curried Mango and Coconut Sauce

Chicken Breasts Panko bread crumbs
Dried banana chips chopped small
Shredded coconut
 1/2 t Ground mustard seeds
4 large Fresh Shitake Mushrooms
Flour
1 Egg
1/2 c Coconut milk unsweetened
Curried Mango Sauce from Stonewall Kitchen
Onion
Olive oil
Fresh bananas
S &  1/2 t Pink peppercorns ground

 

Cut the chicken breasts into 4x4 inch pieces.  Put 1 cup dried banana chips in a blender and add 1 cup panko bread crumbs,  Mix until finely chopped.  Dip the chicken in flour, egg wash, panko and banana chips  to coat. Brown in olive oil. Then set aside.

Sauté’ onions, mushrooms, ground mustard seed and ground pink peppercorns. Add ½cup coconut milk and ½ c Curried mango sauce to the pan and stir until it starts to bubble.  Add the chicken and cook on a low flame until chicken is cooked through.  Slice length wise then fry the fresh bananas in oil until caramelized.  Serve a piece on each piece of chicken. Sprinkle with coconut and garnish with flowers. (optional)