Chicken Colombia
Chicken served with sweet caramelized bananas.
![Chicken Colombia](/-/media/project/dole/recipe-images/chicken-colombia-001-cropped-1000x383.jpg?h=383&w=1000&rev=7e65306b5ae0446fba29ce42d2689662&hash=870AE75913ACD38E0BB3D342A5946EE9)
Ingredients
- 2 green tipped DOLE® Banana(s), peeled
- 2 teaspoon vegetable oil
- 4 chicken breast halves
- salt and pepper, to taste
- 2 garlic clove(s), pressed
- 1 tablespoon grated fresh ginger
- 1 orange, peel grated and 3/4 cup juice reserved
- 3/4 cup water, divided
- 2 tablespoons mango chutney
- 2 teaspoons cornstarch
Directions
- Cut bananas in half crosswise, then lengthwise into 4 pieces. In non-stick skillet, brown bananas in oil on both sides (2 to 3 minutes). Remove from skillet.
- Sprinkle chicken with salt and pepper. Brown chicken on both sides in same skillet. Add garlic and ginger root; saute. With vegetable peeler, cut thin strips of peel from orange. Add orange peel, orange juice, 1/2 cup water and chutney to skillet. Cover, simmer 20 minutes.
- Mix cornstarch and remaining 1/4 cup water; stir into pan juices. Cook until sauce boils and thickens. Top chicken with bananas. Generously spoon sauce over all.