Caribbean Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted recipe by Mark Bitman. Serve with steamed rice. Recommended wine: Alois Lageder 2005 Pinot Bianco. Ingredients:
1 cup ritz cracker crumbs |
1/2 cup chopped walnuts |
8 tablespoons butter, melted (1 stick) |
1/4 cup dark corn syrup |
1/4 teaspoon salt |
6 boneless chicken breast halves, with skin |
1 (8 ounce) can crushed pineapple, drained, reserve 2 tablespoons juice |
1/2 cup frozen orange juice concentrate, thawed |
3 tablespoons bourbon |
1 orange, cut in wedges |
2 bananas, peeled and sliced |
Directions:
1. Preheat the oven to 350ยบ. Lightly butter a baking pan.
2. Combine crumbs, walnuts, 4 tablespoons butter, corn syrup and salt in a small bowl.
3. Loosen skin of each breast half. Stuff 1/6 of crumb mixture (about 1/4 cup) under the skin of each. Secure skin with toothpick, enclosing stuffing. Season with salt and pepper.
4. Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken to skillet and saute until brown, about 3 minutes per side. Arrange the chicken in the prepared baking pan.
5. Blend crushed pineapple and reserved 2 tablespoons juices, orange juice concentrate, bourbon and remaining 2 tablespoons butter in a small bowl. Spoon mixture over chicken.
6. Bake chicken until cooked through, about 35 minutes. Transfer the chicken to a platter. Spoon pan juices over. Garnish chicken with orange wedges and banana slices.
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