Ingredients

The following ingredients have 4 Servings
  • 4 chicken breast cutlets (thin sliced boneless-skinless )
  • 1 tablespoon Jerk Seasoning (divided)
  • 2 tablespoons extra virgin olive oil
  • ½ cup coconut milk
  • ½ cup water
  • 1 teaspoon cornstarch
  • 2 peaches (sliced)
  • 2 red plums (sliced)
  • 1 jalapeno (seeded and diced)
  • ½ tablespoon light brown sugar
  • ½ tablespoon honey
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 cups prepared Jasmine Rice (for serving (optional))

Instruction

  • Generously sprinkle the chicken breasts fillets all over, with about a ½ tablespoon of the jerk seasoning, reserving about a teaspoon of the spice; lay the fillets on a plate and place them in the refrigerator for about 20-minutes.
  • Prepare rice to package instructions; keep warm.
  • Heat olive oil in a large pan over medium heat. Add the seasoned chicken to the pan, working in batches, cook until browned, about 1 to 3 minutes per side. (Add more oil to the pan as needed.) Transfer chicken to a plate, and tent with aluminum foil.
  • In a small bowl, mix the coconut milk, water, and cornstarch with a fork or small whisk; set aside.
  • Add fruit, jalapeno, sugar, and honey to the pan; season with a pinch of salt. Allow to cook for about 2 minutes, then stir in the cornstarch mixture and bring to a boil. Reduce heat to low; continue to cook stirring frequently, for 5 to 7 minutes, or until fruit is tender and sauce is thickened.
  • Season the rice with the remaining ½ tablespoon of Jerk Seasoning and fluff to incorporate.
  • Place one of the chicken breasts over about a ½ cup of the rice. Spoon fruit sauce over chicken and serve warm.