Sunday, August 29, 2010

Jamaican Stuffed Chicken

Ok so I'm going to try and get back into doing this. It really is something that I miss. Plus with my new position I'll be getting home early so I can actually COOK dinner. So let's see...just a little update: I'm loving working as an auto damage adjuster. It was definitely a good move on my part. I'm much happier than I was on the phones. I also just got a promotion, which is fantastic. I'll be running the office out of Moore Cadillac. So no more driving to Falls Church. I now have a nice 15 min, 3 road drive to work every morning. Other than that nothing else new. So todays recipe was inspired by one I found at Epicurious and tweaked for my tastes.

Jamaican Stuffed Chicken
1/2 cup peeled cubed sweet potato
1/3 cup peeled chopped plantain
5 chicken breasts
1 TBS butter
1TBS olive oil

1. Place the sweet potato and plantain in a small saucepan. Add enough water to cover. Bring to a boil. Lower heat and simmer for about 8 min, or until soft. 

2. Drain. Return to pan and mash. Season to taste with salt and pepper. 

3. Pound chicken to 1/4 inch thickness. Season both sides with salt and pepper.  place spoonful or sweet potato/plantain mash on one end of chicken. 

4. Roll up chicken to surround mash. Repeat with remaining. Cover stuffed breasts with flour. 

5. Melt butter and oil in large skillet. and chicken and brown all sides. 

6. Add 1/4 cup water to skillet and simmer covered for aprox. 15 min or until chicken cooked through. 

7. Plate chicken. Add a drop of lemon extract to drippings in skillet. Increase heat to high and thicken for 1 min. Drip lemon sauce over chicken and serve.

This was really tasty and incredibly easy to make. It will probably become a staple in my weeknight dinner rotation. Even Daniel said it was good, although he was a little bit hesitant to eat it at first since I wouldn't tell him what it was except for chicken. 

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