Friday, May 13, 2005

Pineapple-Stuffed Jerk Chicken

Pineapple-Stuffed Jerk Chicken (Adapted from Everyday Food)

1 tablespoon dried thyme
1 teaspoon allspice
1/2 teaspoon cayenne pepper
1 1/2 tablespoons sugar, divided
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
20 ounce can pineapple chunks in juice, drained
1 tablespoon fresh lime juice
2 scallions, thinly sliced
4 boneless, skinless chicken breast halves
1 tablespoon canola oil

In a small bowl, stir together thyme, allspice, cayenne, 1/2 tablespoon sugar, salt and pepper.

In a medium bowl, stir together pineapple, lime juice, scallions and remaining sugar. Season to taste with salt and pepper.

Preheat broiler

Using a smaller sharp knife, cut a 2" slit in the thickest side of each chicken breast - place the knife inside and carefully pivot inside the chicken without enlarging opening to form a deep pocket. Evenly divide the pineapple stuffing between each chicken breast and tightly pack inside the pockets. Rub chicken breasts with oil and season with spice mixture.

Place filled chicken breasts on a large baking sheet lined with foil. Broil until chicken is opaque and completely cooked, about 15 to 20 minutes. If you are unsure, you can check the temperature with an instant-read thermometer inserted into stuffing - it should read about 165 degrees. Remove and let cool slightly before serving.

Makes 4 servings.

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