Caribbean - Style Chicken With Tropical Salsa and Spicy Sweet Potato Sticks (restaurant recipe)
1 cup diced peeled papaya
Â½ 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
4 (4-ounce) skinless, boneless chicken breast halves
1 tablespoon Jamaican jerk seasoning, divided Cooking spray
4 lime wedges
Cilantro sprigs (garnish)
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
Prepare grill or grill pan to medium heat
Preheat oven to 375 degrees
To prepare salsa, combine all 8 ingredients in a bowl, mix well.
To prepare chicken, sprinkle breast halves evenly with Jamaican jerk seasoning. Coat each half with cooking spray. Place on grill rack; grill 4 Â½ minutes on each side or until chicken is done. Cut each breast into Â½-inch-thick slices. Serve with salsa and a lime wedge; garnish with cilantro sprigs, if desired.
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, Â¼ cup salsa, 1 lime wedge and 8 sweet potato sticks)