Black-Bean Chicken With Bananas

Slice each banana in half crosswise and then slice each piece in half lengthwise. Set pieces on a plate and sprinkle with 1 teaspoon of the cumin. Set aside.

Pound the breasts flat, about 1/2" thick, inside a plastic bag or between sheets of plastic or waxed paper. Set them out on a large pan and sprinkle with the remaining cumin. Set aside.

Heat the oil in a large frying pan over medium-high heat and saute the banana pieces several minutes, turning several times until they are lightly browned. Remove to a serving platter, cover with foil and keep warm.

Saute chicken breasts in the same frying pan (in two batches if necessary, and adding oil if needed) for about 5 minutes on each side or until no pink color remains in the center. Transfer to the plate with the bananas.

In the frying pan, combine the garlic, bell pepper, onions and tomatoes and cook, stirring, for 2-3 minutes until pepper pieces begin to soften.

Add the cilantro, beans and their liquid, broth and hot pepper sauce and cook, stirring, until the mixture is well heated. Add chicken, stir well with sauce and warm through.

Return chicken pieces to the serving platter over the bananas. Cover all with the bean mixture and serve.