Directions:
- Set oven to 450 degrees.
- In a processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper and 1/4 cup water.
- Make a few deep cuts in each chicken breast, and lay breasts in a roasting pan.
- Pour the curry sauce over the chicken, making sure that the sauce gets into the cuts.
- Roast in the bottom third of the oven, until the chicken is just done (about 20 minutes).
- Remove the roasting pan from the oven, and remove the chicken breasts from the pan.
- There should be plenty of thick sauce in the bottom of the pan.
- Set the pan over med-low heat on top of the stove, and whisk until sauce is heated through, adding more water, if you prefer a thinner sauce.
- Serve the chicken breasts with the sauce over them.
- Sprinkle with fresh parsley if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.35 Kcal (1756 kJ) | ||
| Calories from fat | 169.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.8g | 29% | |
|---|---|---|---|
| Cholesterol | 169.77mg | 57% | |
| Sodium | 1363.09mg | 57% | |
| Potassium | 971.39mg | 21% | |
| Total Carbs | 18.75g | 6% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 48.46g | 97% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.66 Kcal (451 kJ) | ||
| Calories from fat | 43.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 29% | |
|---|---|---|---|
| Cholesterol | 43.58mg | 57% | |
| Sodium | 349.94mg | 57% | |
| Potassium | 249.38mg | 21% | |
| Total Carbs | 4.81g | 6% | |
| Sugars | 2.23g | 35% | |
| Dietary Fiber | 0.76g | 12% | |
| Protein | 12.44g | 97% | |
| Vitamin C | 4mg | 26% | |
| Iron | 0.2mg | 4% | |
| Calcium | 9.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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