3 Paws Saloon Attic

Ingredients

• 4 x boneless, skinless chicken fillets
• 2 pieces banana, peeled and sliced
• 4 rashers lean bacon or prosciutto
• 400g coconut cream
• 1tbsp coconut or olive oil

Serves 4

1. Cut a large pocket in chicken with a filleting knife, stuff each fillet with fruit.
2. Wrap chicken tightly with a bacon strip, season with pepper and secure with toothpicks or skewers.
3. Heat oil in frying pan over medium heat, cook on either side until bacon starts to brown.
4. Add coconut cream, simmer, turning chicken occasionally.
5. Cover pan and gently simmer for another 10 minutes, until chicken is cooked through.
6. Remove cover and cook for another 5 minutes, reducing cream slightly.
7. Slice chicken into medallions, place on plate and drizzle with coconut sauce.

Tip

Instead of banana, you can also use mango, pineapple, nectarine, apricot or peach.

Serve with fresh salad greens, herbs, cherry tomatoes, red onion, cucumber and toasted walnuts; for dressing, try olive oil and red wine vinegar.

Or have with steamed Basmati rice, bok choy and sugar snap peas.