Yield: 8 Servings
|1 cup||Nabisco cracker meal|
|½ cup||Walnuts*; finely chopped|
|4 tablespoons||Butter; melted|
|3½ tablespoon||Dark corn syrup|
|8 \N||Boneless chicken breast halves; with skin|
|1 tablespoon||Olive oil; 1 to 2|
|1 can||Crushed pineapple; 8 oz, drained|
|½ cup||Frozen orange juice concentrate; thawed|
|3 tablespoons||Dark rum; or bourbon|
|2 \N||Banana; peeled, and thinly sliced|
|1 \N||Sprig fresh mint; OR Italian parsley, for garnish|
Preheat oven to 350@. In a small bowl combine cracker meal, walnuts, salt, butter and corn syrup; stir to combine. Loosen skin along one side of chicken breasts; use you fingertips to make a pocket. Stuff about ⅛ of the filling under the skin of each chicken breast. Secure skin with a long toothpick enclosing stuffing. Season with salt and pepper on both sides.
Heat olive oil on medium high in a nonstick skillet. Add chicken, skin side down. Saute on both sides til browned, about 3 mins per side. Place skin side up in a baking pan. In a small bowl combine pineapple, orange juice concentrate and bourbon. Stir to combine and spoon around the chicken. Bake 40 mins or til chicken is thoroughly cooked and no pink color remains.
Transfer chicken to a platter. Gently stir bananas into sauce and spoon over chicken.
Serving Ideas : With rice
NOTES : *The easiest way to chop walnuts is in a food processor fitted with the metal blade. Pulse til the nuts are very finely chopped but not ground.
Recipe by: Sacramento Bee
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Mar 1, 1998