Caribbean (restaurant recipe)

Caribbean - Style Chicken With Tropical Salsa and Spicy Sweet Potato Sticks (restaurant recipe)

Salsa:
1 cup diced peeled papaya
½ cup pineapple chunks
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1 tablespoon minced jalapeno
2 tablespoons fresh lime juice
Dash of sugar

Chicken:
4 (4-ounce) skinless, boneless chicken breast halves
1 tablespoon Jamaican jerk seasoning, divided Cooking spray
4 lime wedges
Cilantro sprigs (garnish)

Sweet Potato:
4 medium sweet potatoes each cut into 8 equal sticks
1 tablespoon vegetable oil
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/8 teaspoon salt

  1. Prepare grill or grill pan to medium heat

  2. Preheat oven to 375 degrees

  3. To prepare salsa, combine all 8 ingredients in a bowl, mix well.

  4. To prepare chicken, sprinkle breast halves evenly with Jamaican jerk seasoning. Coat each half with cooking spray. Place on grill rack; grill 4 ½ minutes on each side or until chicken is done. Cut each breast into ½-inch-thick slices. Serve with salsa and a lime wedge; garnish with cilantro sprigs, if desired.

  5. To prepare sweet potatoes: mix together the oil and seasonings then toss with sweet potato sticks. Spread single-layered on a cookie sheet and bake for25-28 minutes or until crispy.

Yield: 4 servings (serving size: 1 chicken breast, ¼ cup salsa, 1 lime wedge and 8 sweet potato sticks)