Jerk Pineapple-Stuffed Chicken

Thursday, December 17, 2009
Taken from Martha Stewart, we liked this recipe because of the Jamaican influence. We have been to Jamaica several times and love the Jerk seasoning flavor.

Serves 4


1 T savory/parsley/ or thyme
1 t allspice or 3/4 t cinnamon and 1/4 t nutmeg
1/4-1/2 t cayenne pepper
1 1/2 T sugar
salt and pepper
1 20-oz can pineapple chunks, drained
1 T lemon juice
4 boneless, skinless chicken breasts
1 1/2 T vegetable oil
Rice, brown sugar, butter


Steam rice. Meanwhile, in small bowl, combine savory/thyme, allspice, cayenne, 1/2 T sugar, 1/2 t salt, 1/4 t pepper. Set aside. In medium bowl stir pineapple, lemon juice, and remaining 1 T sugar. Season with salt and pepper and set aside. Lay chicken on work surface. With a paring knife, cut 2" long slit in thick side of each breast; insert knife, pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce opposite side.) Dividing evenly, tightly pack each breast with stuffing, rub exterior with oil, sprinkle with jerk spice mixture. Heat broiler. Line large rimmed baking pan with foil, arrange chicken on pan. Have pan 4" from heat. Broil till chicken is opaque throughout and thermometer inserted into stuffing reads 165, about 15-20 minutes.
Flavor rice with brown sugar and butter and serve with chicken. Serve bananas, coconut, and chutney with chicken.


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