Recipe - Carribean Roasted Chicken

1 5 lb. roasting chicken
7 tablespoon Butter
2 Cloves garlic; finely
chopped
1 cup Seasoned bread crumbs
One fourth cup Fresh lime juice
1 tablespoon Lime peel; grated
1 tablespoon Rum
1 tablespoon Brown sugar
One fourth teaspoon Ground nutmeg
One fourth teaspoon Cayenne pepper
4 Firm ripe bananas; peeled &
chopped

From: Laura Hunter LHunter722@AOL.COM

Date: Wed, 31 Jul 1996 12:04:01 0400
This is another recipe from the school cookbook "Now You're Cooking!".

In a large saucepan, melt 3 T. of the butter over medium heat. Add garlic
and cook until soft. Add bread crumbs; cook, stirring until crisp and
brown. Remove pan from heat; stir in lime juice, lime peel, rum, brown
sugar, nutmeg and cayenne pepper; mix well. Add banana and toss to combine.
Stuff chicken and place in a roasting pan. Melt remaining butter and brush
over chicken. Roast for 2 hours or until done. Baste occasionally with pan
juices. Serves 6.

EATL Digest 30 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.