The fresh, tropical flavors of Caribbean regional cuisine are a lively delight, and this delicious recipe is no exception. A splash of rum is often found in traditional Caribbean recipes and this sweet, creamy orange rum sauce is the perfect complement to the lightly spiced, coconut-dipped rounds of chicken breast mixed with almonds and apple.

Ingredients

Directions

Chicken

Preheat oven to 350°F (177°C). Pound chicken breasts flat, brush with bitters; sprinkle with salt and pepper. Spread apple and almonds over breasts and roll, securing ends with toothpicks. Heat 3 inches (7.6 cm) of oil in a large deep saucepan over medium until oil reaches 350°F (177°C).

Meanwhile, place flour on a plate, eggs in a shallow bowl and coconut on a plate. Dip each breast in flour, shaking to remove excess. Dip in egg, then roll in coconut. Using tongs, lower chicken into oil and fry, 2 pieces at a time, until golden brown, about 4 minutes. Transfer to a baking sheet; bake until done, about 17 minutes. Remove from heat; cover to keep warm.

Orange Rum Sauce

Bring orange juice to a simmer over medium heat; cook until reduced by half, about 10 minutes. Add rum; cook 5 minutes. Remove from heat, whisk in butter a little at a time; stir in cream.

Plating

Pour a little sauce on each plate, slice the breasts diagonally and arrange on sauce. Garnish with red pepper flakes and parsley; serve immediately.

• Prep time: 15 minutes.
• Cook time: 20 minutes.
• Makes 4 servings.