Chicken Colombia

Ingredients

• 2 green tipped DOLE® Banana(s), peeled 
• 2 teaspoon vegetable oil 
• 4 chicken breast halves 
• salt and pepper, to taste 
• 2 garlic clove(s), pressed 
• 1 tablespoon grated fresh ginger 
• 1 orange, peel grated and 3/4 cup juice reserved 
• 3/4 cup water, divided 
• 2 tablespoons mango chutney 
• 2 teaspoons cornstarch

Directions

1. Cut bananas in half crosswise, then lengthwise into 4 pieces. In non-stick skillet, brown bananas in oil on both sides (2 to 3 minutes). Remove from skillet.
2. Sprinkle chicken with salt and pepper. Brown chicken on both sides in same skillet. Add garlic and ginger root; saute. With vegetable peeler, cut thin strips of peel from orange. Add orange peel, orange juice, 1/2 cup water and chutney to skillet. Cover, simmer 20 minutes.
3. Mix cornstarch and remaining 1/4 cup water; stir into pan juices. Cook until sauce boils and thickens. Top chicken with bananas. Generously spoon sauce over all.