15 oz Skinless boneless chicken breast
2 small Fresh jalapeno peppers, seeded/deribbed
4 Cloves garlic, peeled
2 tbsp Chicken broth
1 tbsp Plus 1 tsp. vegetable oil
2 tsp Paprika
1 1/2 tsp Dried thyme
1 tsp Allspice
1/2 tsp Salt
1/4 tsp Ground red pepper
4 cup Shredded Romaine lettuce and red cabbage, optional *
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Prepare the grill or preheat the broiler rack with nonstick cooking spray. Thinly slice the chicken breast lengthwise, with the grain, into eight 1/4" thick slices. Weave the chicken onto 8 skewers and set them on the grill or boiler rack. In a food processor or blender, process the jalapenos, garlic, chicken broth, oil, paprika, thyme, allspice, salt and red pepper until the jerk sauce is well blended. Brush half of the jerk sauce on the chicken and grill or broil 4 inches from the heat for 5 minutes. Turn the skewers over, brush with the remaining jerk sauce, and grill or broil for 5-6 minutes until the chicken is cooked through. *Serve the skewers on a bed of shredded lettuce and cabbage unless serving with a tossed salad. Per 2 skewer serving and 1/4 of lettuce and cabbage mixture: 1 fat, 2 vegetables, 3 proteins, 1 optional calories, Per serving; 224 calories, 8 g. fat, 72 mg. cholesterol, 29 g. protein, 9 g. carbohydrate, 381 mg. sodium MC formatting by bobbi744@sojourn.com
NOTES : Julie served this dish with Baked Rice and Beans with Monterey Jack.
Recipe by: Weight Watchers Cards Posted to Digest eat-lf.v097.n097 by Roberta Banghart <bobbi744@sojourn.com> on Apr 10, 1997
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