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Tropical Chicken

With Kim McCosker

Featuring recipes from the 4 Ingredients Wellness trilogy:
4 Ingredients Allergies
4 Ingredients Gluten Free Lactose Free 
4 Ingredients Diabetes


Serves 4



4 x 150g boneless, skinless chicken breast halves

2 bananas, peeled and cut in half

4 slices lean bacon

400g lite coconut cream



Using a long, thin knife, cut a large pocket in each chicken breast and stuff each with half of a banana.

Wrap the chicken breast tightly with a bacon strip, season with cracked pepper, and secure with a toothpick or skewer. Heat a nonstick frying pan over medium heat and cook the breasts just until the bacon starts to brown; turn and repeat on the other side.

Add the coconut cream and bring to a simmer, turning the chicken occasionally.

Cover the pan and gently simmer for 10 minutes, allowing time for the flavours to blend and the chicken to cook through.

Remove the lid and cook for another 5 minutes to reduce the cream slightly.

Place the chicken on 4 plates, and drizzle with the tasty coconut sauce to serve.