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

Preheat oven to 350°F (177°C).

Place the breasts between sheets of plastic wrap and pound with a mallet until very flat; remove plastic wrap. Using a pastry brush, brush breasts with bitters and sprinkle with salt and pepper. Spread apple and almonds over the breasts and roll up, securing ends with toothpicks.

Heat 3 inches of oil in a large deep saucepan. Place saucepan over medium heat 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 and place in the oven to finishing cooking, about 17 minutes. Remove from heat and cover to keep warm.

To make the sauce, place orange juice in a deep saucepan and bring to a simmer over medium heat, adjusting so that orange juice doesn’t boil over. Let cook until reduced by half, about 10 minutes. Add rum and cook for 5 minutes. Remove from heat and whisk in the butter a little at a time. Stir in heavy cream.

To serve, pour a little sauce on plates. Slice the breasts diagonally and place on top of sauce. Garnish with red pepper flakes or parsley and serve immediately.

• Prep time: 10 minutes
• Cook time: 10 minutes
• Makes 4 large or 8 small servings.