Jamaican Chicken



INGREDIENTS:

4 Chicken breast halves (4 oz each) skinned, boned

2 1/2 tb All-purpose flour

1 tb Flaked coconut, minced

1 ts curry powder; divided

1/2 ts salt 

1/4 ts Pepper

1 Egg white; lightly beaten

Vegetable cooking spray

2 ts Reduced-calorie margarine divided

1 md Banana; cut into 1/2" slices

3/4 c  Unsweetened pineapple juice

3 Green onions; cut diagonally into 1/4" pieces

2 c  Cooked long-grain rice (cooked w/o salt or fat)

DIRECTIONS:

1. 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.
  
2. 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 saute 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.
  
3. 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.



Jamaican Chicken