Curried Banana Chicken

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Prep Time: 20 Min

Total Time: 38 Min

Servings: 6 servings


  • 1/3 cup flour
  • 1/4 tsp. each salt and black pepper
  • 1 egg
  • 1 Tbsp. milk
  • 1 cup finely crushed Honey Bunches of Oats Cereal
  • 2 tsp. curry powder, divided
  • 1/2 tsp. ground red pepper
  • 6 boneless skinless chicken breast halves (about 1-1/2 lb.)
  • 1/3 cup slivered almonds
  • 1 Tbsp. butter
  • 3 Tbsp. brown sugar
  • 3 small bananas, sliced diagonally


  1. Preheat oven to 425°F. Mix flour, salt and pepper on a dinner plate; set aside. Mix egg and milk in medium bowl with wire whisk or fork until blended; set aside. Mix crushed cereal, 1-1/2 tsp. of the curry powder and red pepper on a second dinner plate; set aside.
  2. Coat chicken with flour mixture; shake off excess. Dip chicken into egg mixture; allow excess to drip back into bowl. Finally, coat chicken with cereal mixture; pressing cereal mixture into chicken to completely cover. Place chicken on foil-covered baking sheet. Bake 18 min. or until chicken is cooked through.
  3. Meanwhile, toast almonds in medium skillet until golden brown. Add butter and sugar; stir to coat almonds. Place bananas in skillet with almonds; cook about 6 min. or until caramelized, stirring to coat evenly. Serve over baked chicken.

Tips and Suggestions

How to Finely Crush Cereal: Place cereal in resealable plastic bag; seal. Roll a rolling pin over bag several times until cereal is finely crushed.

Testing for Doneness in Pork: To be sure pork is fully cooked, check the internal temperature with an instant-read meat thermometer. Insert the thermometer 2 to 2-1/2 inches into the thickest part of the meat, not touching any bones - it should read 160°F. If checking thinner pieces, such as pork chops, insert the thermometer through the side of the meat.

Keeping It Safe: Never allow cooked chicken to set out at normal room temperature for more than 2 hours, or at a warm room temperature of 90°F or higher for more than 1 hour. If not eaten immediately, cooked chicken should be kept hot at 140°F or stored in the refrigerator.


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