1 tbl butter or margarine or more 2 x plantains medium-ripe 4 x boneless skinless chicken breast halves 1 bunch mustard greens or spinach leaves only SPICED TOMATO SAUCE 1 tbl butter or more 1 cup chopped onion 2 x cloves garlic, chopped 4 x fresh tomatoes, chopped 1/4 cup chicken broth 1 tsp chili powder 1/2 tsp salt 1/4 tsp cumin 1/4 tsp pepper Method : PLANTAINS: with a knife, peel and slice 1/4" thick (2 cups). CHICKEN: pound 1/4-inch thick. GREENS: wash, remove the stems. Prepare the spiced tomato sauce. Cover and keep warm. In a large skillet melt butter or margarine over medium-high heat. Saute plantain slices 5 minutes, turning once. Remove from skillet, reserving drippings in pan. Brown chicken breasts quickly on both sides, turning once. Add mustard greens and plantains to skillet, cover. Cook 3 to 5 minutes more or until wilted. Serve chicken and vegetables with Spiced Tomato Sauce. Makes 4 servings. Spiced Tomato Sauce: In a large skillet, melt butter; saute onion and garlic until onion is limp. Add remaining ingredients. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. In blender or food processor fitted with a metal blade, process mixture briefly until tomato is finely chopped. Return to skillet; cover and keep warm until needed. Makes 2-2/3 cups. Preparation Time: 25 minutes. Notes: Brazilian Plantains: A spicy tomato sauce adds spunk to chicken, plantains and greens/spinach. One-pot meal.
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