Recipe - Calypso Chicken Breasts

1 cup Nabisco cracker meal
One half cup Walnuts*; finely chopped
One fourth teaspoon Salt
4 tablespoon Butter; melted
3 One half tablespoon Dark corn syrup
8 Boneless chicken breast
halves; with skin
1 tablespoon Olive oil; 1 to 2
1 cn Crushed pineapple; 8 oz,
drained
One half cup Frozen orange juice
concentrate; thawed
3 tablespoon Dark rum; or bourbon
2 Banana; peeled, and thinly
cut or sliced up
1 Sprig fresh mint; OR Italian
parsley, for garnish

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