Trinidad Chicken Recipe
Ingredients
| 8 chicken breasts, boned and flattened with cleaver so that they look like veal cutlets | ||
| Curry powder | 2 Teaspoon | |
| Angostura bitters | 2 Teaspoon | |
| Prosciutto slice | 8 | |
| Bananas | 3 Medium, peeled | |
| Eggs | 3 | |
| Flour | 1 Cup (16 tbs) | |
| Shredded coconut | 2 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Sprinkle each of the chicken breasts with ¼ teaspoons of curry powder.
2. Add the Angostura bitters to it and spread it evenly with your fingers.
3. Roll a slice of prosciutto over1/3 of the banana and then roll it into the chicken breasts with the ends folded under.
4. Refrigerate for 3 hours after covering them.
5. Preheat an oven by setting it to 400°F
MAKING
6. Take a bowl and beat the eggs in it.
7. Give the chicken a dusting of flour before dipping it into the egg.
8. Roll it within a coconut.
9. Drain the liquid while reserving the slices of lemon.
10. Take a pan and heat olive oil.
11. Brown it by turning it over once.
12. Bake in a pre heated oven for 20 minutes.
SERVING
13. Serve along with Pineapple Sauce and Rum.
1. Sprinkle each of the chicken breasts with ¼ teaspoons of curry powder.
2. Add the Angostura bitters to it and spread it evenly with your fingers.
3. Roll a slice of prosciutto over1/3 of the banana and then roll it into the chicken breasts with the ends folded under.
4. Refrigerate for 3 hours after covering them.
5. Preheat an oven by setting it to 400°F
MAKING
6. Take a bowl and beat the eggs in it.
7. Give the chicken a dusting of flour before dipping it into the egg.
8. Roll it within a coconut.
9. Drain the liquid while reserving the slices of lemon.
10. Take a pan and heat olive oil.
11. Brown it by turning it over once.
12. Bake in a pre heated oven for 20 minutes.
SERVING
13. Serve along with Pineapple Sauce and Rum.
Chef
