Jerk chicken #4
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry red wine |
| ½ | medium | Jalapeno pepper; seeded & minced |
| 2 | tablespoons | Minced scallions |
| 1 | tablespoon | Plus |
| 1 | teaspoon | Vegetable oil |
| 1 | tablespoon | Ground allspice |
| 1 | Clove garlic; minced | |
| 1½ | teaspoon | Ground coriander |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Low-sodium soy sauce |
| ¼ | teaspoon | Nutmeg |
| 4 | (4-oz) skinless boneless chicken breasts | |
Directions
submitted by: johanssen@...
IN small bowl, combine wine, jalapeno pepper, scallions, oil, allspice, garlic, coriander, cinnamon, soy sauce and nutmeg, mixing to form a paste.
Rub chicken evenly with seasoning paste; refrigerate, covered, at least 8 hours or overnight.
Preheat broiler. Broil chicken 6" from heat, 3½ minutes on each side, until cooked through.
EACH SERVING PROVIDES: 1 fat; 3 protein; 15 optional calories PER SERVING: 184 calories; 26g protein; 6g fat; 2g crbohydrate; 33mg calcium; 102mg sodium; 66mg cholesterol; 0g dietary fiber DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 2 JUNE 1996
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