Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Onion -- chopped 1/4 ts Allspice -- ground
4 ts Thyme or 2 t dried 3/4 lb Chicken breasts;skinned
4 ts Sugar 1 tb Vegetable oil
2 ts Pepper -- black fresh 6 oz Pimientos;sweet -- 1-inch
Ground Sqs
2 ts Salt Cilantro leaves for garnish
1/2 ts Nutmeg -- ground

Prepare chicken, boneless, skinless breasts, trimmed of fat and cut
into 1-inch squares.

In a food processor or blender, combine onions, thyme, sugar, pepper,
salt, nutmeg, and allspice and blend to form a paste. Transfer to a
shallow nonaluminum dish. Place chicken in the marinade and turn to
coat. Cover and marinade in the refrigerator for 1 hour, or for up to
8 hours, turning periodically.

In a large nonstick skillet, heat oil over medium-high heat. Add the
chicken and saute' for 4 to 6 minutes, or until the outside is
browned and the inside is no longer pink. Thread a piece of chicken
on each of 18 small wooden skewers, followed by a pimiento square and
a cilantro leaf.

Add a second piece of chicken to each skewer, then a second square of
pimiento and a cilantro leaf.

Serves 6 (3 skewers each). 113 cal per serving, 14 G protein, 4 G
fat, 5 G Carb., 743 MG sodium, 36 MG cholestrol.

"Jerking" is an ancient Jamaican method for preserving and cooking
meat, thought to have been invented by Arawak Indians. Today, the men
who prepare and sell the meat are called "jerk men." This mini-kabob,
with all the attributes of jerk seasoning--heat, saltiness and
sweetness--can be served hot or at room temperature. EATING WELL
magazine Mar/Apr 1992.

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:34) (163)
Fido: Interco

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