Jamaican Chicken
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breast halves -- (4 oz each) skinned,
                        -- boned
   2 1/2  tablespoons   all-purpose flour
   1      tablespoon    flaked coconut -- minced
   1      teaspoon      curry powder -- divided
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1                    egg white -- lightly beaten
                        vegetable cooking spray
   2      teaspoons     reduced-calorie margarine divided
   1      medium        banana -- cut into 1/2"
                        -- slices
     3/4  cup           unsweetened pineapple juice
   3                    green onions -- cut diagonally
                        -- into 1/4" pieces
   2      cups          cooked long-grain rice -- (cooked w/o salt
                        -- or fat)
 

Preparation:

Place the chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4" thickness, using a meat mallet or rolling pin. Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper; stir well. Brush both sides of each chicken breast with the egg white; dredge in the flour mixture. Set aside. Coat a large nonstick skillet with cooking spray; add 1 teaspoon of the margarine. Place over medium-high heat until the margarine melts. Stir in the remaining curry powder. Add the banana and sauté two minutes or until the banana is lightly browned. Remove the banana from the skillet and set it aside. Wipe the drippings from the skillet with a paper towel. Coat the skillet with cooking spray; add the remaining margarine. Place over medium-high heat until the margarine melts. Add the chicken and cook two minutes on each side or until browned. Add the pineapple juice and green onions. Cover, reduce the heat and simmer ten minutes or until the chicken is tender. Serve over the rice. Garnish with the banana slices. Source: Cooking Light Cookbook 1993