Jerked Chicken Stuffed With Goats’ Cheese On Red Pepper M

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy, Meats	Caribbean	Caribbean, Light	1	Servings

INGREDIENTS

6	g	Pimento berries
1/2		Vegetable oil
1/2		Clove garlic, peeled and
		crushed
7		Spring onions, finely
		chopped
3		Chillies, chopped
1/4		Stick cinnamon
10		Bayleaves
1/4	T	Black pepper
160	g	Soft goats' cheese
1	T	Coriander, picked and
		chopped
4		Chicken breasts with skin on
		Salt and pepper
4		Red peppers
2	T	Groundnut oil
3		Cloves garlic, peeled and
		finely
		chopped
1		Red chilli, seeded and
		finely
		diced
1	t	Sugar
2	T	Red wine vinegar
200		Chicken stock
2		Tomatoes, blanched peeled
		seeded and diced

INSTRUCTIONS

Heat the pimento berries in a little oil for 4 minutes. Stir often.
Pound in a mortar. Add the garlic, spring onions, chillies, cinnamon,
one bayleaf and black pepper and pound till you get a very thick,
smooth paste.  Mix the goats' cheese with the coriander. Trim the
chicken breast and  make a long incision from the thick end of the
chicken breast. Fill  with the goats' cheese and rub the paste all over
the breast. Leave  in the fridge for 1/2 hour to marinate.  Grill very
gently on a barbecue. Throw some bayleaves on the charcoal  to get the
scent and aroma on to the chicken.  Red pepper marmalade: Cook all the
ingredients together.  Place the red pepper marmalade in the middle of
the plate. Cut the  chicken into 3 and arrange on top.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1263 Calories From Fat: 199 Total Fat: 22.7g Cholesterol: 292.4mg Sodium: 3657mg Potassium: 6500.2mg Carbohydrates: 132.5g Fiber: 53.9g Sugar: 63.4g Protein: 151.9g