In large skillet, heat oil to medium-hot. Cook chicken 10 minutes, turning to brown all sides. Drain off excess drippings, if desired. Add tomatoes with juice, brown sugar and allspice. Bring to a boil, cover and reduce heat; cook 20 minutes. Uncover; add chutney, lemon juice and raisins. Cover and cook 15 minutes, until chicken is fork-tender. Remove chicken to a serving platter. Skim fat from sauce, if necessary. Add banana and heat. Spoon some of the sauce over chicken, passing the rest in a sauceboat. Garnish with mango slices. Yields 4 servings. This recipe was the grand-prize winner for Rosemarie Berger of North Carolina in the 1993 National Chicken Cooking Contest. Posted to recipelu-digest Volume 01 Number 474 by "bunny"
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|Serving Size: 1 Serving (736g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 624 (43%)|
|Amt Per Serving||% DV|
|Total Fat 69.3g||92 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 473mg||146 %|
|Sodium 502.1mg||17 %|
|Potassium 1890.9mg||50 %|
|Total Carbohydrate 94.6g||28 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 91.4g|
|Protein 115.2g||165 %|
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Calories per serving: 1459
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