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

Caribbean Chicken Breasts (stuffed)

Golden chicken breasts are stuffed beneath the skin with a buttery Ritz cracker and walnut mixture, then baked with pineapple, orange and bourbon. The result is a savory-sweet chicken dish with a rich, fruity pan sauce.


Servings: 6
Prep Time: About 25 minutes
Cook Time: About 45 minutes

Ingredients:

  • 1 cup Ritz cracker crumbs
  • ½ cup chopped walnuts
  • 8 tablespoons (1 stick) butter, melted and divided
  • Scant ¼ cup dark corn syrup
  • ¼ teaspoon salt
  • 6 boneless chicken breast halves with skin
  • Salt and freshly ground black pepper, to taste
  • 1 (8-ounce) can crushed pineapple, drained, with 2 tablespoons juice reserved
  • ½ cup frozen orange juice concentrate, thawed
  • 3 tablespoons bourbon
  • 1 orange, cut into wedges, for garnish
  • 2 bananas, peeled and sliced, optional

Instructions:

  1. Preheat the oven to 350°F. Lightly butter a baking pan.
  2. In a small bowl, combine the Ritz cracker crumbs, walnuts, 4 tablespoons melted butter, dark corn syrup and ¼ teaspoon salt.
  3. Carefully loosen the skin from each chicken breast without completely detaching it.
  4. Place one-sixth of the crumb mixture, about ¼ cup, underneath the skin of each chicken breast. Secure the skin with a toothpick to enclose the stuffing.
  5. Season the chicken with salt and freshly ground black pepper.
  6. Heat 2 tablespoons butter in a large, heavy skillet over high heat.
  7. Add the chicken breasts and sauté until browned, about 3 minutes per side.
  8. Transfer the browned chicken to the prepared baking pan.
  9. In a small bowl, combine the drained crushed pineapple, reserved 2 tablespoons pineapple juice, thawed orange juice concentrate, bourbon and remaining 2 tablespoons melted butter.
  10. Spoon the pineapple-orange mixture evenly over the chicken.
  11. Bake for about 35 minutes, or until the chicken is cooked through.
  12. Transfer the chicken to a serving platter and spoon the pan juices over the top.
  13. Garnish with orange wedges and, if desired, sliced bananas.

Tip: Because chicken breast size and thickness vary, use the 35-minute baking time as a guide. The center of the chicken should reach 165°F. Remember to remove the toothpicks before serving.

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