1. In saute pan or heavy skillet over medium heat, melt 3 tbsp butter

2. Saute the banans for 4-5 minutes, until brown and crispy

3. Transfer bananas to heated platter and set aside

4. Add remaning 2 tbsp butter and oil to saute pan; increase heat to medium high

5. Sprinkle chicken breasts with ginger, salt and ppper

6. Saute for 3-5 minutes each side

7. Remove chicken breasts to heated platter and keep warm

8. Turn heat to very low

9. Add rum to pan

10. After rum heats through, about 30 seconds, touch a lighted kichen match to the rum and allow alcohol to burn off

11. Return chicken breasts to pan.

12. Add white wine and cook over medium heat for 3 minutes or until sauce begins to thicken

13. Place chicken breasts on platter between banana slices; pour on sauce.