Ingredients

• 1 orange, for zest/juice
• ¼ cup green onions, finely chopped
• ½ teaspoon fresh jalapeño pepper, finely chopped
• 3 tablespoons unsalted butter
• 18 round garlic butter crackers, crushed
• ½ cup walnut pieces
• 2 tablespoons dark brown sugar
• 4 chicken fillets (about 1 ½ lb)
• 1 teaspoon Caribbean (or jerk) seasoning
• 1 (8-oz) can crushed pineapple, undrained

Prep

• Preheat oven to 400°F.
• Zest/grate orange peel (no white, 1 teaspoon); squeeze orange for juice (½ cup).
• Chop onions. Remove seeds from pepper, then chop ½ pepper; wash hands.

Steps

1. Preheat oven to 400°F. Zest/grate orange peel (no white, 1 teaspoon); squeeze orange for juice (½ cup). Chop onions. Remove seeds from pepper, then chop ½ pepper; wash hands.
2. Melt butter. Use 1 tablespoon of the butter to coat 13- x 9-inch baking dish. Crush crackers (1 cup); place in small bowl and combine with remaining 2 tablespoons butter, walnuts, sugar, and onions.
3. Place chicken in baking dish; sprinkle with jerk seasoning. Top chicken with cracker mixture; bake 18–20 minutes or until chicken is 165°F.
4. Combine in small saucepan: pineapple, orange juice, zest, and jalapeño pepper; cook on medium 3–4 minutes or until liquid has reduced by about one-half. Serve sauce with chicken.

Ingredients

• ½ cup green onions, finely chopped
• 2 (15–16-oz) cans navy (or cannellini) beans, drained
• ½ cup mango chutney (or jam)
• ⅓ cup dark brown sugar
• ⅓ cup chili sauce
• 1 teaspoon Caribbean jerk seasoning

Prep

• Preheat oven to 400°F.
• Chop onions.

Steps

1. Preheat oven to 400°F. Chop onions. Combine all ingredients.
2. Transfer mixture to 2-quart baking dish; bake 20–25 minutes or until hot and bubbly. Serve. (Makes 6 servings.)