Serve this dish with steamed white rice to catch all the juices.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Lightly butter baking pan. Combine crumbs, walnuts, 4 tablespoons butter, corn syrup and salt in small bowl. Loosen skin of each breast half. Stuff 1/6 of crumb mixture (about 1/4 cup) under skin of each. Secure skin with toothpick, enclosing stuffing. Season with salt and pepper.
Step 2
Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Arrange chicken in prepared baking pan.
Step 3
Blend crushed pineapple and reserved 2 tablespoons juices, orange juice concentrate, bourbon and remaining 2 tablespoons butter in small bowl. Spoon mixture over chicken.
Step 4
Bake chicken until cooked through, about 35 minutes. Transfer chicken to platter. Spoon pan juices over. Garnish chicken with orange wedges and banana slices, if desired.
