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Jerk Chicken and Slaw

Makes: 4 servings
Start to Finish 20 mins
Jerk Chicken and Slaw
Ingredients
  • 3  heads  baby bok choy, trimmed and thinly sliced
  • 2  cups  shredded red cabbage
  • 1/2  of a peeled, cored fresh pineapple, chopped
  • 2  tablespoons  cider vinegar
  • 4  teaspoons  packed brown sugar
  • 2  teaspoons  all-purpose flour
  • 2  teaspoons  jerk seasoning
  • 4  small skinless, boneless chicken breast halves
Directions

1. In a very large bowl combine bok choy, cabbage and pineapple. Combine cider vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat. Set aside.

2. In a large, resealable plastic bag combine the remaining 2 teaspoons of the brown sugar, the flour, and jerk seasoning. Add chicken; shake well to coat. Cook over medium heat on a lightly greased grill pan or 12-inch heavy skillet for 6 to 8 minutes, turning once, until no pink remains (170 degrees F). Remove chicken to cutting board.

3. Slice chicken. Serve chicken with pineapple slaw. Makes 4 servings.

Nutrition Facts (Jerk Chicken and Slaw)
  • Servings Per Recipe 4,
  • cal. (kcal) 205,
  • Fat, total (g) 2,
  • chol. (mg) 66,
  • carb. (g) 19,
  • fiber (g) 3,
  • sugar (g) 13,
  • pro. (g) 29,
  • vit. A (IU) 60,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 14,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 109,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 318,
  • Potassium (mg) 773,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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