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Jamaican Jerk Chicken with Pineapple Salsa

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Jamaican 4 Servings

INGREDIENTS

1 c Couscous
1 tb Vegetable oil
4 Boneless skinless chicken
Breasts
Salt
Black pepper — freshly
Ground
1/2 c Chicken broth
2 tb Jamaican jerk sauce
3 Green onions — sliced
**PINEAPPLE SALSA**
8 oz Pineapple — fresh cut
1 Red pepper — diced
1/2 c Chutney — mango
1/4 c Fresh cilantro — chopped

INSTRUCTIONS

Cook couscous according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat.  Sprinkle
both sides of chicken with salt and pepper.  Add to skillet and cook until
firm, 4 to 5 minutes per side.
Transfer cooked chicken to serving plate; keep warm.  Add chicken broth and
jerk sauce to skillet and bring to boil; boil 1 minute.  Pour over chicken.
Sprinkle with green onions.  Serve with couscous, Pineapple Salsa and lime
wedges.
PINEAPPLE SALSA:  While chicken is cooking, combine pineapple, red pepper,
chutney and cilantro in bowl.  Stir to combine.  makes 4 cups.
Recipe By     : Ladies' Home Journal - May, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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