Calypso chicken breasts

8 Servings

Ingredients

QuantityIngredient
1cupNabisco cracker meal
½cupWalnuts*; finely chopped
¼teaspoonSalt
4tablespoonsButter; melted
tablespoonDark corn syrup
8Boneless chicken breast halves; with skin
1tablespoonOlive oil; 1 to 2
1canCrushed pineapple; 8 oz, drained
½cupFrozen orange juice concentrate; thawed
3tablespoonsDark rum; or bourbon
2Banana; peeled, and thinly sliced
1Sprig fresh mint; OR Italian parsley, for garnish

Directions

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