This tasty recipe for Gingered Jamaican Jerk Chicken was submitted by Diane Lentz, Nicholasville, KY.

Gingered Jamaican Jerk Chicken

1 tablespoon chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons thyme leaves

1 teaspoon paprika

1 teaspoon coarsely ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon granulated garlic
1/2 teaspoon salt

1/4 teaspoon allspice
1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breast halves
3 tablespoons olive oil
1/3 cup small-diced fresh ginger
6 large slices red onion
2 tablespoons butter
3 tablespoons lemon juice
3 Granny Smith apples, peeled, cored and thinly sliced
1/3 cup light brown sugar
Parsley sprigs

1. In small bowl, make jerk seasoning by mixing together chili powder, curry powder, thyme leaves, paprika, pepper, cumin, garlic, salt, allspice and cayenne pepper. Sprinkle on chicken, coating both sides.
2. In large frypan, place oil and heat to medium high temperature. Add chicken and ginger; cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan and keep warm.
3. In same frypan, place red onion slices and cook, turning once, about 3 minutes or until tender. Remove onions from frypan and set aside.
4. In frypan, place butter and melt; add lemon juice and apples. Sauté until apples begin to soften. Add brown sugar and cook until liquid is reduced and thickens.
5. Arrange onion slices on serving plate, top with chicken and apple mixture. Garnish with parsley

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.