BRAZILIAN CHICKEN WITH PLANTAINS AND LEAFY GREENS




INGREDIENTS:
 	
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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