4chicken breast cutletsthin sliced boneless-skinless
1tablespoonJerk Seasoningdivided
2tablespoonsextra virgin olive oil
½cupcoconut milk
½cupwater
1teaspooncornstarch
2peachessliced
2red plumssliced
1jalapenoseeded and diced
½tablespoonlight brown sugar
½tablespoonhoney
Kosher salt and freshly cracked black pepperto taste
2cupsprepared Jasmine Ricefor serving (optional)
Instructions
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.
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