---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GRILLED WEST INDIES SPICE-RUBBED CHICKEN BREAST
  Categories: Poultry
       Yield: 4 servings
  
 ---------------------------------SPICE RUB---------------------------------
 
 ----------------------------------CHICKEN----------------------------------
       4 ea Boneless chicken breasts,
       1 x  Skin on
       4 ea Firm bananas, skin on
       1 x  And halved lengthwise
       2 tb Vegetable oil
       1 tb Soft butter
       2 tb Molasses
       1 x  Lime halves for garnish
  
       3 Tbs. curry powder
       2 Tbs. paprika
       1 Tbs. cayenne pepper
       2 Tbs. freshly cracked black pepper
       3 Tbs. ground cumin
       2 Tbs. powdered ginger
       2 Tbs. salt
   Mix all the spices together well.  Rub this mixture over both sides of
   each chicken breast, cover, and refrigerate for 2 hours.
     Over a medium fire, grill the chicken breasts skin side down for 7
   to 8 minutes, until well browned and heavily crusted.  Turn them and
   grill an additional 10 minutes.  Check for doneness by nicking the
   largest breast at the fattest point:  The meat should be fully opaque
   with no trace of red.  Remove the chicken from the grill.
     Rub the banana halves with vegetable oil and place them on the grill
   flat side down.  Grill them for about 2 minutes, or until the flat
   sides are slightly golden in color.  Flip them and grill for an
   additional 2 minutes.
     Remove the banana halves from the grill.  Mix the butter and
   molasses together and paint this over the bananas.  Serve the chicken
   breasts and the banana halves together, sprinkled with a little lime
   juice. From “The Thrill of the Grill”
  
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