Inner Chef

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Jerk Chicken and Slaw

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Jerk Chicken and Slaw                                   Makes: 4 servings


Start to Finish Time: 20 minutes


3 heads baby bok choy, trimmed and thinly sliced

2 cups shredded red cabbage

½ of a peeled, cored fresh pineapple, chopped

2 Tbsp. cider vinegar

4 tsp. packed brown sugar

2 tsp. all-purpose flour

2 tsp. jerk seasoning

4 small skinless, boneless chicken breast halves


1. In a very large bowl combine bok choy, cabbage and pineapple. Combine cider vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.

2. In a large, resealable plastic bag combine the remaining 2 teaspoons of the brown sugar, the flour, and jerk seasoning. Add chicken; shake well to coat. Cook over medium heat on a lightly greased grill pan or 12-inch heavy skillet for 6 to 8 minutes, turning once, until no pink remains (170 degrees F). Remove chicken to cutting board.

3. Slice chicken. Serve chicken with pineapple slaw.


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