Banana Chicken

Apr 28, 2005 by Nathan Rawlinson | 0 Comments| Share it:   



3 ratings


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 4

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  • 4 skinned chicken breasts
  • 12 strips of smoked streaky bacon
  • 4 cobs of sweetcorn
  • 500ml (17 onuces) double cream
  • 50g (3 tablespoons) butter
  • salt and pepper
  • 2 bananas
  • 1 glass of white wine
  • 1 500g (17.6 ounces) tin of cannellini beans

Step 1

Cut all the corn off the cobs, do this by running a sharp chef's knife down the sides, stick in a nice size roasting dish big enough to snugly fit 4 chicken breasts into.


Step 2

Drain your beans and put half with the corn and mash up the other half in a bowl


Step 3

Add the other half to the corn after mashing


Step 4

Take your chicken breasts, turn them over a cut a small pocket into the bottom of the chicken breasts


Step 5

Stuff half a banana into the pocket you made and close it over


Step 6

Once you have done that to all the breasts, season them and then place them pocket side down on top of the corn in the dish. Then cube the butter and place it around the corn, put in a glass of white wine and all the cream. Place the strips of bacon on top of the chicken and season generously


Step 7

Bake in an oven at 220C (428 degrees Fahrenheit) for 35-40 minutes. Add some chopped mint leaves before serving. Serve in the dish, let everyone help themselves with a side dish of rice is good.

Now that you have learned how to make banana chicken, please be sure to view these other chicken recipes. Also, you will love these Eastern European recipes.


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