Ingredients Jump to Instructions ↓

  1. 1 tablespoon Caribbean Jerk seasoning

  2. 1 tablespoon crushed red pepper

  3. 1 tablespoon black pepper

  4. 1 tablespoon white pepper

  5. 1 tablespoon dried thyme

  6. 1 tablespoon dried rosemary

  7. 1 tablespoon chives

  8. 8 boneless chicken breasts, about 6 ounces each Red wine (enough to dip chicken into)

  9. 4 servings basmati rice , cooked according to package directions

  10. 1 tablespoon shallots

  11. 1/2 cup white wine

  12. 1 cup heavy cream

  13. 2 sticks butter

  14. 1 tablespoon salt

  15. 1 teaspoon white pepper Hot sauce (recommended: Tabasco)

  16. 4 ripe bananas cut in

  17. 1/2, lengthwise, then in thirds (24 pieces total) All-purpose flour For the butter sauce

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high heat and oven to 500 degrees F. Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes. Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted. Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside. Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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