Detalles de la receta

Jerk Chicken

Número de Porciones: 4

Tamaño de la porción: 1 chicken breast

You should wear plastic or rubber gloves when dealing with hot peppers to prevent any irritation to your eyes or skin.

Nombre: Cantidad:
olive oil 2 tsp
shallots, minced 2 Tbsp
garlic cloves, minced 2 ea
habanero pepper, seeded and minced 1 ea
15-ounce can tomato sauce 1 ea
fresh lime juice 2 Tbsp
lite soy sauce 2 Tbsp
sugar 1 tsp
ground cinnamon 0.50 tsp
allspice 0.50 Tbsp
dry mustard 0.50 Tbsp
dried thyme 1 tsp
cumin 1 tsp
ground black pepper 0.50 tsp
cooking spray 1 ea
4-ounce boneless, skinless chicken breasts 4 ea

Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high heat. Add shallots and garlic. Saute until the shallots are translucent. Add habanero pepper and saute 1 more minute.


Add the remaining ingredients except cooking spray and chicken. Bring to a boil. Reduce heat and simmer for 5 minutes. Place mixture in a blender (or use an immersion blender in the pan) and puree until smooth.


Coat a medium glass or metal baking dish with cooking spray. Place chicken breasts in dish. Pour sauce over the top of chicken. Bake for 30 minutes or until chicken is done.

Información nutricional (por porción)
Calorías 213
Calorías de grasa 53
Grasa total 6g
Grasa saturada 1g
Colesterol 68mg
Sodio 1009mg
Potasio n/a
Carbohidratos 13g
Fibra dietética 2g
Azúcares 8g
Proteína 28g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 3 Very Lean Meat 1 Fat 1 Carbohydrate