Ingredients:
3 cups bananas, sliced 1/8 inch thick
1/3 cup chopped red peppers
1/3 cup chopped yellow peppers
1 1/2 jalapeno chiles, seeded,chopped
3 tablespoons chopped cilantro
1 1/2 limes, juice of
1 1/2 tablespoons brown sugar
salt and pepper
1 eggs
1/2 cup milk
1 1/2 cups breadcrumbs
1 1/2 cups chopped pecans ( pecan mill works w/some crushed pecans thrown in)
6 (6 ounce) boneless skinless chicken breasts
salt and pepper
3 tablespoons Dijon mustard
1/2 cup flour
3 tablespoons olive oil
Directions:
SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well.
Let stand 1 hour or longer.
CHICKEN: Beat the egg with milk in a bowl.
Mix the bread crumbs and pecans in a bowl.
Season the chicken with salt and pepper.
Spread with Dijon mustard and coat lightly with flour.
Dip into egg mixture and then into pecan mixture, pressing to coat well.
Heat the oil in a nonstick pan and add the chicken.
Saute until golden brown on both sides, turning once.
Remove to a baking dish.
Bake at 350 degrees for 15-20 minutes or until cooked through.
Serve with the salsa.
Servings: 6
Time preparation: 25 min.
Time total: 85 min.