Gingered Jamaican Jerk Chicken

This terrific recipe for Gingered Jamaican Jerk Chicken was submitted by Diane Lentz of Nicholasville, Kentucky.

Recipe Ingredients:

1 tablespoon chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons thyme leaves
1 teaspoon paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
1/3 cup small-dice fresh ginger
6 large slices red onion
2 tablespoons butter
3 tablespoons lemon juice
3 Granny Smith apples, peeled, cored and thinly sliced
1/3 cup light brown sugar, firmly packed
Parsley sprigs for garnish (optional)

Cooking Directions:

1. In small bowl, make jerk seasoning by mixing together chili powder, curry powder, thyme leaves, paprika, pepper, cumin, garlic, salt, allspice and cayenne pepper. Sprinkle on chicken, coating both sides.
2. In large skillet, place oil and heat to medium high temperature. Add chicken and ginger; cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from skillet and keep warm.
3. In same skillet, place red onion slices and cook, turning once, about 3 minutes or until tender. Remove onions from skillet and set aside.
4. In skillet, place butter and melt; add lemon juice and apples. Sauté until apples begin to soften. Add brown sugar and cook until liquid is reduced and thickens.
5. Arrange onion slices on serving plate, top with chicken and apple mixture. Garnish with parsley, if desired.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.