Stuffed Chicken with Jerk Spices and Fruit Sauce

  • Yield: servings


4-- boneless chicken breasts pounded flat
1/4small green pepper diced finely divided
1/4small Vidalia onion diced finely divided
1/4small Macintosh apple diced finely divided
4tablespoons butter divided (1 tablespoon per chicken breast)


Preheat your oven to 400 degrees. Pound chicken breasts flat and rub each breast with 1 tablespoon of butter. Next rub 1/2 tablespoon jerk seasoning on the inside of breast (on top of butter). Fill each breast with evenly divided pepper, onion and apple. Roll the breast starting with the end closest to you and roll away. Try to get it as tight as you can, rub the remaining jerk on the out side of chicken put breasts in to a prepared cast iron skillet seam down. Bake covered for 15 minutes, then uncover and bake another 10 to 15 minutes to brown. STRAWBERRY / MANGO SAUCE RECIPE TO FOLLOW

Mango Strawberry sauce
1/4 c. + 2 T. Fresh strawberry Jam (you may use store bought, I use homemade)
1/4 c. Fresh mango peeled, cubed & cooked for 5 minutes and pureed
1 T. fresh lemon juice
2 to 3 T. fresh orange juice
Pinch of salt.
In a small sauce pan over medium high heat add strawberry jam, pureed mango, lemon juice, orange juice and salt whisk well. Simmer for about 5 to 7 minutes and remove from heat, let stand 5 minutes. Drizzle over finished jerk chicken. Garnish with fresh parsley and twisted orange slices. I serve with dirty rice & honey glazed carrots.
This is an explosion of flavor spicy yet sweet. The center has a succulent surprise. You will not be disappointed.