MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Jerk Chicken Skewers
Categories: Main dish, Chicken, Caribbean, Sauce
     Yield: 6 servings

     2 tb Onion; chopped
     4 ts Fresh thyme -OR-
     2 ts Dried thyme
     4 ts Sugar
     2 ts Fresh ground black pepper
     2 ts Salt
   1/2 ts Ground nutmeg
   1/4 ts Ground allspice
   3/4 lb Chicken breasts; skinned
     1 tb Vegetable oil
     6 oz Sweet pimientos;
          - 1" squares
          Cilantro leaves; for garnish

 Prepare chicken, boneless, skinless breasts, trimmed of fat and cut
 into 1" squares.

 In a food processor or blender, combine onions, thyme, sugar, pepper,
 salt, nutmeg, and allspice and blend to form a paste. Transfer to a
 shallow nonaluminum dish. Place chicken in the marinade and turn to
 coat. Cover and marinade in the refrigerator for 1 hour, or for up to
 8 hours, turning periodically.

 In a large nonstick skillet, heat oil over medium-high heat. Add the
 chicken and saute' for 4 to 6 minutes, or until the outside is
 browned and the inside is no longer pink. Thread a piece of chicken
 on each of 18 small wooden skewers, followed by a pimiento square and
 a cilantro leaf. Add a second piece of chicken to each skewer, then a
 second square of pimiento and a cilantro leaf.

 Serves 6 (3 skewers each). 113 cal per serving, 14 g protein, 4 g fat,
 5 g carbs, 743 mg sodium, 36 mg cholestrol

 "Jerking" is an ancient Jamaican method for preserving and cooking
 meat, thought to have been invented by Arawak Indians. Today, the men
 who prepare and sell the meat are called "jerk men." This mini-kabob,
 with all the attributes of jerk seasoning--heat, saltiness and
 sweetness--can be served hot or at room temperature.

 Recipe by Eating Well Magazine, Mar/Apr, 1992

 Posted by: Meg Antczak

MMMMM