Chicken with Banana Salsa

A banana salsa lends a tropical note to a meal and here is a recipe I developed some years back after I'd tasted something similar in the Caribbean. I had almost forgotten about it. I recommend leaving the skin on the chicken breast as it will keep the chicken moist during cooking.

Tropical Chicken

One half chicken breast per serving, boned but with skin on
1 large barely ripe banana
4 tablespoons lime juice
1/2 red pepper
1/2 yellow pepper
1 small spring onion
1/4 cup passionfruit pulp (fresh or bottled)
sugar to taste
2 tablespoons oil (olive oil or half and half olive and walnut)
small bunch fresh coriander
salt and freshly ground pepper

Sprinkle the chicken with a little olive oil and bake it in a pre-heated 190C oven for 30 minutes.

Peel and dice the banana and sprinkle it with half the lime juice, turning it to cover each piece of banana to prevent browning.

Deseed the peppers and finely chop. Finely slice the spring onion. Add to the banana.

If the passionfruit pulp is fresh, add a little brown sugar to sweeten if necessary. Combine with the oil and the remainder of the lime juice and pour over the banana mix. Sprinkle with the coriander leaves.

To serve, place the chicken breasts on individual plates and spoon over some of the salsa. Accompany with a tossed green salad of mixed lettuce, avocado chunks, green pepper, sliced cucumber and blanched, chilled sugarsnap peapods.