Chicken & Banana Recipe - Kids Recipes

Main
easy
4
50 minutes

PT50M

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.

Discover more:

Share recipe

Related recipes

Iced buns for Mother's Day

Urvashi Roe

Chicken katsu curry

Sally Abé

Ginger Christmas biscuits

Sally Abé

Tahini-marinated chicken with tabbouleh and flatbreads

Louise Robinson

Barbecued hoisin chicken skewers with smashed cucumber salad

Shu Han Lee

Ingredients

print recipe

shopping List

Metric

Imperial

Chicken and banana

4 skinless chicken breasts
1 banana, green
1 bunch of watercress leaves
50ml of rapeseed oil
1 pinch of salt
1 pinch of pepper

Flapjacks

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

Coconut sauce

300ml of light coconut milk

print recipe

shopping List

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

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

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

Allow to cool, then peel off the skin. Crush the banana with a fork in a bowl and set aside

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

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

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

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

Arrange the chicken topped with banana and flapjack onto plates. Drizzle the coconut sauce around the outside, garnish with watercress and serve immediately