Caribbean Chicken Breast

I’ve had a busy week and I’m anxious to spend a little time in the kitchen tonight. What’s on the menu? Caribbean Chicken Breast served with brown rice, a spinach salad and Gallo’s Twin Valley White Merlot 2001. Want the recipe for the chicken? Here ya go.

  • 6 oz. skinless, boneless chicken breast
  • 1 oz. ham, thinly sliced
  • ¼ of a banana
  • Lemon pepper to taste
  • 1 egg
  • 2 tbsp. flour
  • Small bundle of watercress

Flatten the chicken breast with a mallet. Roll the ham around the banana. Wrap the chicken breast around the ham and banana. Beat the egg and season with the lemon pepper. Flour the chicken breast and roll it in the egg mixture. Bake in a 325°F oven for about 20 minutes. Garnish with the watercress and serve it with the brown rice.

This makes one serving. Need more? Just add another chicken breast, another ¼ banana and more ham for each additional person.

This could also be served with a sweet and sour sauce but you might want to drink something else with it. I don’t think the sweet and sour sauce would go well with a white merlot. Maybe saké?