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Name: Lust At First Bite
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 1/2 ts Lemon juice; Salt and pepper to taste; 1 Ripe banana; medium/mashed; 1/4 c Butter; 2 Chicken breasts;*; 1/3 c Grand Marnier; 1/3 c Orange curacao OR; 1/4 c Dark corn syrup; 1/4 ts Salt; 1/2 Banana; sliced; 2 tb Raisins; 1/2 c Soft bread crumbs; 1/4 c Walnuts chopped; 1/8 ts Salt; 1/8 ts Pepper

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INGREDIENTS

1 1/2 ts Lemon juice
Salt and pepper to taste
1 Ripe banana; medium/mashed
STEP FOUR
STEP TWO
1/4 c Butter
STEP ONE
2 Chicken breasts;*
1/3 c Grand Marnier
1/3 c Orange curacao OR
1/4 c Dark corn syrup
1/4 ts Salt
1/2 Banana; sliced
2 tb Raisins
1/2 c Soft bread crumbs
1/4 c Walnuts ; chopped
STEP THREE
1/8 ts Salt
1/8 ts Pepper

Servings

INSTRUCTIONS

* Skinned, and boned Cover chicken breasts with wax paper and flatten breasts with mallet. Season inside and out with salt and pepper. Mix all ingredients together in part two and set aside. Melt butter. Add remaining ingredients in part three and toss to blend. Stuff chicken breasts with mixture and place in au gratin dishes. Pour half of banana mixture over chicken and bake at 350^ for 25 to 30 minutes, basting once. Top breasts with sliced bananas and spoon sauce over. Return to oven for 2 to 3 minutes and serve. Source: Cooking In The Nude--Quickies, c1984

NOTES

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 2 Servings

Calories: 525
Calories from Fat: 298 (57%)

Amt Per Serving		% DV

	Total Fat 33.2g	44 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 8g
Cholesterol 61mg		19 %
Sodium 413.8mg		14 %
Potassium 292mg		8 %
Total Carbohydrate 59.9g		18 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 57.4g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 525

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