Jerk Chicken Stuffed with Habanero Monterey Jack
Marinated in a simple jerk marinade, this tasty chicken is stuffed with a piece of Cracker Barrel Habanero Monterey Jack Cheese for a Caribbean-inspired chicken dinner loaded with bold flavours.
- 1
Ingredients - 2
Hours - 4
Servings
Stuffed Jerk Chicken
- 4 oz (125 g) Cracker Barrel Habanero Monterey Jack Cheese Block, cut into 4 sticks
- 1/3 cup (75 mL) canola oil, divided
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) finely chopped fresh thyme
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 1 tsp (5 mL) each ground allspice and chili powder
- 1 tsp (5 mL) pepper
- 1 tsp (5 mL) brown sugar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground cinnamon and cayenne pepper
- 4 boneless skin-on chicken breasts (5 to 6 oz/150 to 170 g each)
- 4 lime wedges, for serving
Rice and Beans
- 1 tbsp (15 mL) canola oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 1 tbsp (15 mL) finely chopped fresh thyme
- 2 tsp (10 mL) allspice
- 1/2 tsp (2 mL) cayenne pepper
- 1 cup (250 mL) basmati rice
- 1/2 tsp (2 mL) each salt and pepper
- 1 can (400 mL) coconut milk
- 1 cup (250 mL) sodium-reduced chicken broth
- 1 can (400 mL) black beans, drained and rinsed
- 2 bay leaves
- 2 tbsp finely chopped fresh cilantro
Directions
- Stuffed Jerk Chicken: Preheat oven to 400˚F (200˚C). In large bowl or resealable plastic bag, combine 3 tbsp (45 mL) oil, soy sauce, thyme, garlic, ginger, allspice, chili powder, pepper, brown sugar, salt, cinnamon and cayenne; add chicken, turning to coat well. Refrigerate for at least 1 hour or up to 4 hours. Remove from marinade; discard marinade.
- Using sharp paring knife, cut each chicken breast horizontally, without slicing all the way through, to create pocket in each chicken breast. Stuff each pocket with piece of cheese.
- Heat remaining oil in ovenproof skillet set over medium heat; sear chicken for 2 to 3 minutes per side or until browned all over.
- Transfer skillet to oven; bake for 12 to 15 minutes or until chicken is cooked through and internal temperature reads 165°F (75°C).
- Rice and Beans: Meanwhile, heat oil in saucepan set over medium heat; cook onion, garlic, ginger, thyme, allspice and cayenne for about 3 minutes or until onion is slightly softened. Add rice, salt and pepper, stirring until rice is well coated.
- Stir in coconut milk, broth, beans and bay leaves; bring to boil. Reduce heat to low; cover and simmer for 15 to 18 minutes or until rice is tender and absorbs most of the liquid. Remove from heat. Cover and let stand for 5 minutes. Remove and discard bay leaves. Stir in cilantro. Serve chicken over rice and beans with lime wedges.
Helpful Hint
For easy preparation, use prepared jerk marinade.