| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Jamaican |
Chicken, Grill/campi, Healthwise, Main dishes, Not sent |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Skinless boneless chicken breast |
| 2 |
sm |
Fresh jalapeno peppers, seeded/deribbed |
| 4 |
|
Cloves garlic, peeled |
| 2 |
tb |
Chicken broth |
| 1 |
tb |
Plus 1 tsp. vegetable oil |
| 2 |
ts |
Paprika |
| 1 1/2 |
ts |
Dried thyme |
| 1 |
ts |
Allspice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground red pepper |
| 4 |
c |
Shredded Romaine lettuce and red cabbage, optional * |
INSTRUCTIONS
Prepare the grill or preheat the broiler rack with nonstick cooking spray.
Thinly slice the chicken breast lengthwise, with the grain, into eight 1/4"
thick slices. Weave the chicken onto 8 skewers and set them on the grill or
boiler rack. In a food processor or blender, process the jalapenos, garlic,
chicken broth, oil, paprika, thyme, allspice, salt and red pepper until the
jerk sauce is well blended. Brush half of the jerk sauce on the chicken and
grill or broil 4 inches from the heat for 5 minutes. Turn the skewers over,
brush with the remaining jerk sauce, and grill or broil for 5-6 minutes
until the chicken is cooked through. *Serve the skewers on a bed of
shredded lettuce and cabbage unless serving with a tossed salad. Per 2
skewer serving and 1/4 of lettuce and cabbage mixture: 1 fat, 2 vegetables,
3 proteins, 1 optional calories, Per serving; 224 calories, 8 g. fat, 72
mg. cholesterol, 29 g. protein, 9 g. carbohydrate, 381 mg. sodium MC
formatting by bobbi744@sojourn.com
NOTES : Julie served this dish with Baked Rice and Beans with Monterey
Jack.
Recipe by: Weight Watchers Cards Posted to Digest eat-lf.v097.n097 by
Roberta Banghart <bobbi744@sojourn.com> on Apr 10, 1997
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