East Texas Gulf Chicken Caribbean

• 2 (3 oz.) cans frozen concentrate pineapple/orange juice
• 2/3 c. golden rum
• 1/4 c. chopped onions
• 6 boneless chicken breast halves
• salt to taste
• cayenne pepper to taste
• 1 lb. fresh medium gulf shrimp
• 6 pineapple rings
• 1 fresh kiwi fruit, peeled and sliced in 6 pieces
• 1/4 c. sugar
• 1/4 c. chopped green pepper
• 4 Tbsp. light olive oil, plus 2 Tbsp.
• 1/2 c. flour
• 1/2 tsp. garlic powder
• 1/4 c. sliced almonds

1. Preheat oven to 375u0b0.
2. Butter a 1-quart shallow casserole. Mix together in a small bowl fruit juice, rum and sugar.
3. Season chicken with salt and cayenne pepper to taste.
4. Dredge chicken in flour.
5. Brown in 10-inch skillet with 4 tablespoons olive oil. Transfer chicken to casserole.
6. Add green peppers and onion to remaining oil in skillet and saute until clear and lightly browned.
7. Spread over chicken.
8. Pour juice mixture over chicken. Bake 30 minutes.

pineappleorange juice, golden rum, onions, chicken breast halves, salt, cayenne pepper, shrimp, pineapple, fresh kiwi fruit, sugar, green pepper, light olive oil, flour, garlic powder, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=175286 (may not work)