Spicy Chicken Breasts with Fruit
2 teaspoons Jamaican jerk seasoning
2 fresh serrano peppers, seeded and finely chopped
4 skinless, boneless chicken breast halves
Nonstick cooking spray
1/2 cup peach nectar
3 green onions, cut into 1-inch pieces
2 cups sliced, peeled peaches
1 cup sliced plums
1 tablespoon packed brown sugar
1/8 teaspoon salt
1/2 cup pitted dark sweet cherries
Hot cooked rice (optional)
In a small bowl combine jerk seasoning and one of the chopped serrano peppers.
Rub mixture onto both sides of chicken breasts.
Lightly coat an unheated large nonstick skillet with nonstick cooking spray.
Preheat skillet over medium heat.
Cook for 8 to 10 minutes or until tender and no longer pink (170*F), turning once.
Transfer to a serving platter; keep warm.
Add 2 tablespoons peach nectar and the onions to skillet.
Cook and stir over medium heat for 4 to 5 minutes or until onions are just tender.
In a bowl combine remaining nectar, half of the peaches, half of the plums, the remaining serrano pepper, brown sugar, and salt.
Add to skillet.
Cook and stir over medium heat about 2 minutes or until slightly thickened and bubbly.
Remove from heat.
Stir in cherries and remaining peaches and plums.
Spoon over chicken.
Serve with cooked rice, if desired.
Pairs Well With
Nutrition Facts: Calories 233, Total Fat 2g, Sodium 285mg, Carbohydrates 27g, Protein 28g