| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
Italian |
Chicken, Fruit |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Nabisco cracker meal |
| 1/2 |
c |
Walnuts*; finely chopped |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Butter; melted |
| 3 1/2 |
tb |
Dark corn syrup |
| 8 |
|
Boneless chicken breast halves; with skin |
| 1 |
tb |
Olive oil; 1 to 2 |
| 1 |
cn |
Crushed pineapple; 8 oz, drained |
| 1/2 |
c |
Frozen orange juice concentrate; thawed |
| 3 |
tb |
Dark rum; or bourbon |
| 2 |
|
Banana; peeled, and thinly sliced |
| 1 |
|
Sprig fresh mint; OR Italian parsley, for garnish |
INSTRUCTIONS
Preheat oven to 350@. In a small bowl combine cracker meal, walnuts, salt,
butter and corn syrup; stir to combine. Loosen skin along one side of
chicken breasts; use you fingertips to make a pocket. Stuff about 1/8 of
the filling under the skin of each chicken breast. Secure skin with a long
toothpick enclosing stuffing. Season with salt and pepper on both sides.
Heat olive oil on medium high in a nonstick skillet. Add chicken, skin side
down. Saute on both sides til browned, about 3 mins per side. Place skin
side up in a baking pan. In a small bowl combine pineapple, orange juice
concentrate and bourbon. Stir to combine and spoon around the chicken. Bake
40 mins or til chicken is thoroughly cooked and no pink color remains.
Transfer chicken to a platter. Gently stir bananas into sauce and spoon
over chicken.
Serving Ideas : With rice
NOTES : *The easiest way to chop walnuts is in a food processor fitted with
the metal blade. Pulse til the nuts are very finely chopped but not
ground.
Recipe by: Sacramento Bee
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Mar
1, 1998
A Message from our Provider:
“Rainbows – a gift from God”