Caribbean Chicken Breasts

A distinctive chicken dish with a buttery Ritz cracker and walnut stuffing paired with a sweet-tart pineapple, orange and bourbon sauce. The original version stuffs the mixture beneath the skin, while the Cordon Bleu-style variation rolls the filling inside thin chicken cutlets and coats them with breadcrumbs.

Caribbean Chicken Breast 

Servings: 6
Prep Time: About 30 minutes
Cook Time: About 45 minutes

Ritz-Walnut Filling

Ingredients:

• 1 cup Ritz cracker crumbs
• ½ cup chopped walnuts
• 4 tablespoons butter, melted
• Scant ¼ cup dark corn syrup
• ¼ teaspoon salt

Chicken

• 6 boneless chicken breast halves, skin on
• Salt and freshly ground black pepper
• 2 tablespoons butter, for browning

Pineapple-Orange Bourbon Sauce

• 1 (8-ounce) can crushed pineapple, drained, with 2 tablespoons juice reserved
• ½ cup frozen orange juice concentrate, thawed
• 3 tablespoons bourbon
• 2 tablespoons butter, melted

For Serving

• Orange wedges
• 2 bananas, peeled and sliced, optional

Instructions:

1. Preheat the oven to 350°F. Lightly butter a baking dish.
2. In a small bowl, combine the Ritz cracker crumbs, walnuts, 4 tablespoons melted butter, corn syrup and salt.
3. Carefully loosen the skin from each chicken breast without completely detaching it.
4. Place approximately ¼ cup filling beneath the skin of each breast. Secure with toothpicks if necessary to enclose the filling. Season the chicken with salt and pepper.
5. Melt 2 tablespoons butter in a large, heavy skillet over high heat.
6. Add the chicken and brown for about 3 minutes per side.
7. Transfer the browned chicken to the prepared baking dish.
8. In a small bowl, combine the crushed pineapple, reserved pineapple juice, orange juice concentrate, bourbon and remaining 2 tablespoons melted butter.
9. Spoon the pineapple-orange mixture over the chicken.
10. Bake for approximately 35 minutes, or until the thickest part of the chicken reaches 165°F.
11. Transfer the chicken to a serving platter and spoon the pan juices and pineapple mixture over the top.
12. Garnish with orange wedges and sliced banana, if desired.

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Cordon Bleu-Style Variation

This variation turns the same recipe into a breaded, stuffed chicken breast that can also be prepared ahead and frozen.

1. Use boneless, skinless chicken breast halves. Place each breast between sheets of plastic wrap and pound into a thin, even cutlet.
2. Season both sides with salt and pepper.
3. Place approximately ¼ cup Ritz-walnut filling onto each cutlet.
4. Roll the chicken tightly around the filling, similar to preparing Chicken Cordon Bleu, and wrap securely.
5. Refrigerate for at least 30 minutes to help the chicken hold its shape.
6. Set up three shallow dishes containing seasoned flour, beaten egg and breadcrumbs. The breadcrumbs can also be seasoned with garlic or herbs.
7. Unwrap each chicken roll. Coat first in flour, then egg and finally breadcrumbs.

Make Ahead/Freezer Option: At this stage, the breaded chicken rolls can be placed on a parchment-lined baking sheet and frozen. Once frozen solid, vacuum seal for longer storage.

To Finish

1. If frozen, thaw the chicken completely in the refrigerator.
2. Preheat the oven to 350°F.
3. Heat oil in a cast-iron skillet to approximately 350°F.
4. Fry the chicken rolls for approximately 3 minutes per side, until golden brown.
5. Transfer to a baking dish and spoon the prepared pineapple-orange bourbon sauce over the chicken.
6. Bake for approximately 18 minutes, or until the center of the chicken reaches 165°F.

Tip: For the Cordon Bleu-style version, chilling the rolled chicken before breading is particularly helpful. It firms the butter-rich filling and makes the rolls much easier to bread without having them come apart.

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