None of these chicken recipes are the Chicken with Banana Sauce you're looking for, but they all use fruit. I hope you find them useful. If you have time, please share any other chicken with fruit sauce recipes you find with us!

Happy Cooking,

Betsy

Title: THAI BANANA SALSA
Categories: Regional, Sauce
Yield: 6 servings

1 Large firm-ripe banana
1 ts Oriental sesame oil
1/2 c Chopped golden raisins
2 tb Chopped fresh cilantro
1 ts Grated lemon peel
1 ts Japanese chili spice

1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan
over high heat, brown banana well in sesame oil, about 8 minutes.
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
chili spice.

Title: Bourbon Orange Chicken
Categories: Poultry, Main dish
Servings: 2

Pam Coombes
2 Boneless chicken breasts
1/4 c Butter
1 ts Basil
1/2 c Orange juice
2 oz Bourbon
2 c Cooked rice Melt butter in frying pan. Sprinkle basil on both
sides of chicken breasts and saute on medium until
chicken is done and slightly browned. Deglaze pan with
orange juice and bourbon, simmering until sauce is
reduced slightly. Place chicken breasts on rice and
top with orange/bourbon sauce. Evan Williams-Cooking
with Bourbon

Chicken with Apricots, Sweet Potatoes, and Prune

From: "j-day@maroon.tc.umn.edu"
To: Multiple recipients of list EAT-L

From Eater's Choice.6 boned and skinned chicken breast halves 3/4 cup dried prunes
1/2 cup dried apricots
1 tablespoon olive oil
3 tablespoons white vinegar
1/2 cup dry vermouth
2 cloves garlic, mined
1 1/2 tablespoons brown sugar
1 tablespoon oregano
2 cups sweet potatoes, peeled and cut in 1/2 inch cubes

Place chicken breasts in a medium-large bowl or casserole. Combine prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar and oregano and pour over chicken. Cover and marinate in refrigerator for several hours or overnight.
When you are ready to bake the chicken, place sweet potato cubes in saucepan with water to cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside.
Remove chicken from marinade. Arrange in shallow baking pan. Spread marinade over chicken, cover with sweet potatoes, and bake for 30-45 minutes (350 degrees oven) until chicken is fully cooked.

6 servings, per serving 301 total calories, 7 sat-fat calories.

Blackberry Sauce for Poultry

From: spieler@function.mps.ohio-state.edu (Barry S Spieler)


This past weekend I also picked more blackberries than a human can
eat. I made up this concoction as a sauce for duck (or other poultry),
and it came out great:

Put a pint of blackberries in a saucepan, moisten with about 1/3 to 1/2
Cup of dry red wine. Add a mashed clove of garlic, a couple of sprigs
of fresh rosemary, some sugar (6-10 teaspoons, depending on how sour or
sweet the berries are), and salt to taste. Bring to a boil, cover, and
simmer 10 minutes, occasionally stirring and mashing berries against
side of pan with a spoon.

Important note:

This experiment achieved very good marks from my guests, except for one
problem: I didn't bother to remove the seeds, and a couple of people
(myself included) grew tired of the hard seeds interrupting our
enjoyment of the flavor. You will probably want to strain the sauce
somehow when it's done. Maybe someone who has experience with berries

and/or food mills and the like could e-mail me a note about how to best
deal with blackberry seeds!
-Barry Spieler

Newsgroups: rec.food.recipes
From: Melanie Harper
Subject: Chicken in Mango Sauce

Chicken in Mango Sauce

2 chicken breasts (or equivalent in other part of chicken)
1 tin mangoes (or two fresh ones, which should be very ripe)
1 tsp coriander (dried)
1/2 tsp garlic powder (or 1 clove of garlic, finely chopped)
1 tsp black pepper
1/4 tsp cumin
1 tsp cinnamon
2 tbsp soy sauce
1 tsp Worcester sauce
Water if needed (see below)
1 carton natural yoghurt (to taste)

Fry all of the spices, except for half of the garlic, in a small amount of oil.
Drain the mangoes (if necessary) and puree them (or at least crush them a bit).
You may want to add some sugar if using fresh mangoes which are not so ripe.
Put the mangoes in with the spices, add soy and Worcester sauce, and cook
gently for 10 minutes (it will not matter if you leave it for longer).

Meanwhile, dice the chicken and fry until opaque, along with the rest of the
garlic. Drain off any excess oil. Add to the mango sauce and simmer gently
for 10-15 minutes. Serve over rice with the natural yogurt as an accompaniment.

Melanie.