Chicken topped with banana and flapjack

Chicken topped with banana and flapjack

Chicken topped with banana and flapjack

PT50M

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1
For the flapjack, melt the butter and golden syrup together in a pan. Stir in the muesli and baking powder
  • 20g of butter
  • 30g of golden syrup
  • 60g of muesli
  • 1/2 tsp baking powder
2
Line a small baking tray with parchment paper. Spread on the flapjack mixture and cook for 15 minutes at 160°C/gas mark 3. Allow to cool then crumble into a bowl
3
Cut the banana into 4 pieces, leaving the skin on. Place in boiling water and cook until soft, approximately 10 minutes - the cooking time will depend on the size of banana
  • 1 banana
4
Allow to cool, then peel off the skin. Crush the banana with a fork in a bowl and set aside
5
Preheat the oven to 180˚C/gas mark 4. Place a pan over a medium heat and add oil. Once hot, add the chicken breasts and sear each side until golden. Season with salt and pepper
  • 1 pinch of salt
  • 1 pinch of pepper
  • 50ml of rapeseed oil
  • 4 skinless chicken breasts
6
Place the chicken breasts onto a baking tray and spread the crushed banana on top of each breast. Sprinkle the flapjack on top of the banana and place in the oven for 10-15 minutes
7
Meanwhile, make the coconut sauce. Add the coconut milk to a pan over a medium heat and simmer until reduced by half
  • 300ml of light coconut milk
8
If the coconut reduction isn't thick enough, mix 1 tsp of softened butter and 1 tsp of flour together to form a paste. Add to the reduced coconut milk and stir for 2 minutes to thicken
9
Arrange the chicken topped with banana and flapjack onto plates. Drizzle the coconut sauce around the outside, garnish with watercress and serve immediately
  • 1 bunch of watercress leaves

Ingredients

Metric

Imperial

Chicken and banana

Flapjacks

  • 20g of butter
  • 30g of golden syrup
  • 60g of muesli
  • 1/2 tsp baking powder

Coconut sauce

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Chicken topped with banana and flapjack

 
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