Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Saturday, September 19, 2009

Caribbean Chicken Breasts

1 cup Ritz Cracker crumbs
1/2 cup chopped walnuts
8 tablespoons 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 tablespoons juices reserved
1/2 cup frozen orange juice, thawed
3 tablespoons bourbon

1 orange, cut into wedges
2 bananas, peeled, sliced (optional)


Preheat oven to 350 degrees. 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 breast. Secure skin with a toothpick, enclosing stuffing. Season with salt and pepper.

Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken breasts to skillet and saute until brown, about 3 minutes per side. Arrange chicken in prepared baking pan.

Blend crushed pineapple and reserved 2 tablespoons juices, orange juice concentrate,bourbon and remaining 2 tablespoons of melted butter in a small bowl. Spoon mixture over chicken.

Bake chicken until cooked through, about 35 minutes. Transfer chicken to platter. Spoon pan juices over. Garnish with orange wedges and banana slices if desired.

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