Instructions: In large skillet, heat oil to medium-hot. Cook chicken 10 minutes, turning to brown all sides. Drain off excess drippings, if desired. Add tomatoes with juice, brown sugar and allspice. Bring to a boil, cover and reduce heat; cook 20 minutes. Uncover; add chutney, lemon juice and raisins. Cover and cook 15 minutes, until chicken is fork-tender. Remove chicken to a serving platter. Skim fat from sauce, if necessary. Add banana and heat.

Spoon some of the sauce over chicken, passing the rest in a sauceboat.

Garnish with mango slices.

Yields 4 servings.

This recipe was the grand-prize winner for Rosemarie Berger of North

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