Banana Stuffed Chicken (Serves 2)
-2 chicken breasts
-1 banana, roughly mashed
-2 tablespoons of vegetable oil
-50g/2 oz. of butter
-300ml/5 fl.oz. of double cream
-200ml/7 fl.oz. of chicken stock
-Half a banana, chopped
-4 tablespoons of chopped dill
-Preheat oven to 180 degrees Celsius
-slice a pocket into the side of each chicken breast and fill with the mashed banana.
-On the hob, heat the oil in an oven-proof frying pan and cook the chicken for 2-3 minutes on both sides, or until golden brown all over.
-Transfer to the oven and roast for 10-15 minutes, until cooked through. Set aside on a plate and keep warm.
-Pour the cream and stock into the pan used to cook the chicken, bring to a simmer and cook until reduced by a third.
-Stir in the chopped bananas and dill.
Serve the chicken with rice and broccoli, and drizzle the sauce over.
For a slightly healthier version, replace cream with Crème Fraiche.