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Frances Atkins adds a little bit of Caribbean flair to her baked chicken breast recipe, with an unusual topping of cooked green banana and sweet, crunchy oats. Served with a simple coconut milk sauce, this recipe definitely has some a hint of the tropics about it.
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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
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
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
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
Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.
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Chicken topped with banana and flapjack
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