Food Service Search Staff

INGREDIENTS:1 cup raisins
¼ cup rum
¼ cup fresh lime juice
¼ cup fresh lemon juice
1-¼ cup Alize (passion fruit) liqueur
4 lbs. boneless, skinless chicken breast
4 oz. unsalted butter
3 bunches scallions, chopped
2 garlic cloves, minced
1 pineapple, peeled, cored, cut into chunks
½ fresh ginger, minced
1 Tbsp. Worcestershire sauce
½ tsp. salt, or to taste ½ tsp. pepperDIRECTIONS:1. Preheat oven to 375°F. Soak raisins in the rum and reserve.

2. In shallow pan, combine the lemon juice, lime juice and passion fnuit liqueur. Add the chicken and marinate one hour.

3. Remove chicken from the marinade; reserve marinade. In a large saute pan, brown the chicken, scallions and garlic in the butter.

4. Once chicken is golden, place mixture in a baking dish. Combine reserved mannade with the rum-soaked raisins, pineapple, ginger, Worcestershire and salt and pepper and pour over chicken. Bake for 30 minutes or until chicken is cooked through. Serve with pigeon peas and rice (see recipes).NUTRITIONAL INFORMATION:Calories 550 (28% from fat); Fat 17g (sat. 8g); Protein 55g; Carbohydrates 45g; Sodium 335mg; Cholesterol 153mg; Fiber. 4g
SERVINGS:8 servingsSpicy tropical chicken with rumFrom:Lucinda Roenicke, General Manager, Bank of America Tower @ International Place, Miami, FL