Jamaican Jerk Portabella Mushrooms
INGREDIENTS:
1 c Couscous
1 tb Vegetable oil
4 Boneless skinless chicken
Breasts
Salt
Black pepper -- freshly
Ground
1/2 c Chicken broth
2 tb Jamaican jerk sauce
3 Green onions -- sliced
**PINEAPPLE SALSA**
8 oz Pineapple -- fresh cut
1 Red pepper -- diced
1/2 c Chutney -- mango
1/4 c Fresh cilantro -- chopped
1 c Couscous
1 tb Vegetable oil
4 Boneless skinless chicken
Breasts
Salt
Black pepper -- freshly
Ground
1/2 c Chicken broth
2 tb Jamaican jerk sauce
3 Green onions -- sliced
**PINEAPPLE SALSA**
8 oz Pineapple -- fresh cut
1 Red pepper -- diced
1/2 c Chutney -- mango
1/4 c Fresh cilantro -- chopped
Cook couscous according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add to skillet and cook until firm, 4 to 5 minutes per side.
Transfer cooked chicken to serving plate; keep warm. Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken. Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges.
PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. makes 4 cups.
Meanwhile, heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add to skillet and cook until firm, 4 to 5 minutes per side.
Transfer cooked chicken to serving plate; keep warm. Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken. Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges.
PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. makes 4 cups.