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Jamaican Jerk Chicken |
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Serves: 4
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The tradition of "jerking" meat is unique to Jamaica. Originally, the hot spicy seasonings were applied to wild boar to make it more edible. The tradition was then extended to meat and chicken. This recipe is spicy, hot and very colorful with its papaya, mango, red onion and yellow pepper.
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon ground allspice
4 boneless skinless chicken breast halves (about 1 pound)
1 cup sliced papayas
1 cup sliced mangos
1 medium red onion, sliced
1 medium yellow bell pepper, cut into 1/4-inch strips
Heat oven to 375°. Mix thyme, red pepper, salt and allspice. Rub chicken breast halves with thyme mixture. Place chicken in greased rectangular pan, 13x9x2 inches. Cover and bake 30 minutes. Turn chicken; arrange remaining ingredients around chicken in pan. Bake uncovered 20 to 30 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
1 Serving: Calories 190 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 65mg; Sodium 330mg; Carbohydrate 15g (Dietary Fiber 3g); Protein 27g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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