Caribbean Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this dish with steamed white rice to catch all the juices. Ingredients:
1 cup ritz cracker crumbs |
1/2 cup chopped walnuts |
8 tablespoons (1 stick) butter, melted |
1/4 cup (scant) dark corn syrup |
1/4 teaspoon salt |
6 boneless chicken breast halves with skin |
1 8-ounce can crushed pineapple, drained, 2 tablespoon juices reserved |
1/2 cup frozen orange juice concentrate, thawed |
3 tablespoons bourbon |
1 orange, cut in wedges |
2 bananas, peeled, sliced (optional) |
Directions:
1. Preheat oven to 350°F. Lightly butter baking pan. Combine crumbs, walnuts, 4 tablespoons butter, corn syrup and salt in small bowl. Loosen skin of each breast half. Stuff 1/6 of crumb mixture (about 1/4 cup) under skin of each. Secure skin with toothpick, enclosing stuffing. Season with salt and pepper.
2. Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Arrange chicken in prepared baking pan.
3. Blend crushed pineapple and reserved 2 tablespoons juices, orange juice concentrate, bourbon and remaining 2 tablespoons butter in small bowl. Spoon mixture over chicken.
4. Bake chicken until cooked through, about 35 minutes. Transfer chicken to platter. Spoon pan juices over. Garnish chicken with orange wedges and banana slices, if desired.
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