Ingredients
-
1
-
1/2
-
8
-
1/4
-
1/4
-
6
-
1
-
1/2
-
3
-
1
-
2
-
-
-
-
Directions
Caribbean Chicken Breasts, Adapted recipe by Mark Bitman Serve with steamed rice Recommended wine: Alois Lageder 2005 Pinot Bianco Posted for ZWT5 , Adapted recipe by Mark Bitman Serve with steamed rice Recommended wine: Alois Lageder 2005 Pinot Bianco Posted for ZWT5
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Steps
|
1
Done
|
Preheat the Oven to 350. Lightly Butter a Baking Pan. |
|
2
Done
|
Combine Crumbs, Walnuts, 4 Tablespoons Butter, Corn Syrup and Salt in a Small Bowl. |
|
3
Done
|
Loosen Skin of Each Breast Half. Stuff 1/6 of Crumb Mixture (about 1/4 Cup) Under the Skin of Each. Secure Skin With Toothpick, Enclosing Stuffing. Season With Salt and Pepper. |
|
4
Done
|
Heat 2 Tablespoons Butter in Heavy Large Skillet Over High Heat. Add Chicken to Skillet and Saute Until Brown, About 3 Minutes Per Side. Arrange the Chicken in the Prepared Baking Pan. |
|
5
Done
|
Blend Crushed Pineapple and Reserved 2 Tablespoons Juices, Orange Juice Concentrate, Bourbon and Remaining 2 Tablespoons Butter in a Small Bowl. Spoon Mixture Over Chicken. |
|
6
Done
|
Bake Chicken Until Cooked Through, About 35 Minutes. Transfer the Chicken to a Platter. Spoon Pan Juices Over. Garnish Chicken With Orange Wedges and Banana Slices. |
