The Good Housekeeping Cookbook Revised Edition by The Editors of Good Housekeeping

Author:The Editors of Good Housekeeping
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-15T07:00:00+00:00

1588165612_int_290-327.qxp 4/10/07 12:52 PM Page 311

Jamaican Jerk Chicken Kabobs

Grilled Chicken Breasts

Saltimbocca

Originally, jerk seasoning was only used to season pork shoulder, which was “jerked” apart into shreds before In Italian, saltimbocca means “jump in your mouth” and serving. Nowadays, this very popular power-packed sea- these irresistible prosciutto-and-sage–topped chicken soning rub is enjoyed on fish and chicken as well. breasts will do just that. One note of caution: Don’t slice Prep: 15 minutes plus marinating Grill: 10 minutes the prosciutto paper-thin or it could burn.

2 green onions, chopped

Prep: 10 minutes Grill: 10 minutes

1 jalapeño chile, seeded and minced

4 medium skinless, boneless chicken breast halves 1 tablespoon minced, peeled fresh ginger

(11⁄4 pounds)

2 tablespoons white wine vinegar

1⁄8 teaspoon salt

2 tablespoons Worcestershire sauce

1⁄8 teaspoon ground black pepper

3 teaspoons vegetable oil

12 fresh sage leaves

1 teaspoon ground allspice

4 large slices prosciutto (4 ounces)

1 teaspoon dried thyme

1⁄2 teaspoon plus 1⁄8 teaspoon salt

1. Prepare outdoor grill for covered direct grilling 1 pound skinless, boneless chicken breast halves, over medium heat.

cut into 12 pieces

2. Sprinkle chicken with salt and pepper. Place 3

1 red pepper, cut into 1-inch pieces

sage leaves on each breast half. Place 1 prosciutto slice 1 green pepper, cut into 1-inch pieces

on top of each breast half, tucking in edges if necessary; 4 metal skewers

secure with toothpicks.

3. Place chicken, prosciutto side down, on grill, 1. In blender or in food processor with knife blade cover and cook 5 to 6 minutes. Turn and grill until attached, process green onions, jalapeño, ginger, vinegar, chicken loses its pink color throughout, 5 to 6 minutes Worcestershire, 2 teaspoons oil, allspice, thyme, and longer. Makes 4 main-dish servings.

1⁄2 teaspoon salt until paste forms.

2. Place chicken in small bowl or in zip tight plastic Each serving: About 223 calories, 41g protein, 0g carbohydrate, bag and add green-onion mixture, turning to coat

6g total fat (1g saturated), 105mg cholesterol, 690mg sodium. chicken. Cover bowl or seal bag and refrigerate chicken 1 hour to marinate.

3. Meanwhile, in small bowl, toss red and green

peppers with remaining 1 teaspoon oil and remaining 1⁄8 teaspoon salt.

4. Prepare outdoor grill for direct grilling over medium heat. Alternately thread chicken and pepper pieces on each skewer.

5. Place kabobs on grill over medium heat. Brush

kabobs with any remaining marinade. Cook kabobs

5 minutes; turn and cook until chicken loses its pink color throughout, about 5 minutes longer. Makes

4 main-dish servings.

Each serving: About 181 calories, 27g protein, 6g carbohydrate, 5g total fat (1g saturated), 66mg cholesterol, 525mg sodium. Grilled Chicken Breasts Saltimbocca

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