Calypso Chicken Breasts
1 cup cracker meal
1/2 cup walnuts, finely chopped (see note 1)
1/4 t salt
4 T butter, melted
3 1/2 T dark corn syrup
8 boneless chicken breast halves with skin (see note 2)
1 to 2 T olive oil
1 (8-ounce) can crushed pineapple, drained
1/2 cup frozen orange juice concentrate, thawed
3 T dark rum or bourbon
2 bananas, peeled and thinly sliced
Garnish: sprigs of fresh mint or Italian parsley
Note 1: The easiest way to chop walnuts is in a food processor fitted with the metal blade. Pulse until the nuts are very finely chopped but not ground.
Note 2: I used skinless breasts, pounded thin, spread the filling on the breast and then folded over.
Preheat over to 350 degrees
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 your 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 until browned, about 3 minutes per side. Place skin side up in a baking pan.
In a small bowl, combine pineapple, orange juice concentrate and rum or bourbon. Stir to combine, and spoon around chicken.
Bake 40 minutes or until chicken is thoroughly cooked and no pink color remains. Transfer chicken to a platter. Gently stir bananas into sauce, and spoon over chicken. If desired, serve with rice to absorb the juices. Makes 8 servings.
from the Pittsburgh Post-Gazette
