Carribean roasted chicken

Yield: 6 Servings

Measure Ingredient
1 5 lb. roasting chicken
7 tablespoons Butter
2 Cloves garlic; finely chopped
1 cup Seasoned bread crumbs
¼ cup Fresh lime juice
1 tablespoon Lime peel; grated
1 tablespoon Rum
1 tablespoon Brown sugar
¼ teaspoon Ground nutmeg
¼ teaspoon Cayenne pepper
4 Firm ripe bananas; peeled & chopped

From: Laura Hunter <LHunter722@...> Date: Wed, 31 Jul 1996 12:04:01 -0400 This is another recipe from the school cookbook "Now You're Cooking!".

In a large saucepan, melt 3 T. of the butter over medium heat. Add garlic and cook until soft. Add bread crumbs; cook, stirring until crisp and brown. Remove pan from heat; stir in lime juice, lime peel, rum, brown sugar, nutmeg and cayenne pepper; mix well. Add banana and toss to combine.

Stuff chicken and place in a roasting pan. Melt remaining butter and brush over chicken. Roast for 2 hours or until done. Baste occasionally with pan juices. Serves 6.

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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