JERK CHICKEN BREAST STUFFED WITH A BACON & BANANA

JERK CHICKEN BREAST STUFFED WITH A BACON & BANANA image

Yield Makes one serving but is easily modified for more.

Number Of Ingredients 19

For a single dish you will need:
One Free-range Chicken Breast
One Soft Cooked (not crispy) Strip of Bacon
Approximately 1/3 Peeled Banana
2 Scallion sprigs (optional)
Jerk Marinade:
1 1/2 t. Dry Ground Pimento (Alspice)
1 t. Minced Fresh Thyme
1 t. Dry Ground Ginger
1 t. Finely Minced Garlic
1 t. finely Minced Scotch Bonnet Pepper (optional, if you like it spicy)
2 T. Minced Yellow Onion
1 T. Minced Scallion
1/2 t. Ground Cinnamon
1/4 t. Ground Nutmeg
1/4 C. Jamaican Dark Rum
1/2 C. Cola
Cooking Oil (I prefer peanut oil.)
Salt and Pepper to taste.

Steps:

Heat a saucepan, add a small amount of oil to cover the bottom of the pan. Heat the oil and then sweat the onion. Add the scallions, garlic, peppers, ginger and dried spices. Sweat these briefly and then flame with the rum. When the flame dies, add the cola and simmer until it is near dry, like a paste. Stir frequently. Allow to cool. Make a slit in one end of the chicken breast and cut the inside of the breast so as to make a hollow. Be careful not to cut through the breast. Wrap the partially cooked bacon around the piece of banana and insert it into the hollow of the chicken breast along with the two scallion sprigs. Rub the cooled jerk paste over the chicken breast until it is well coated. Allow to marinate overnight for best result. Grill over medium heat until chicken breast is cooked through. For best presentation, cut in two and cock on plate. Serve with a warm Rum and cola tomato chutney and grilled yams wedges.