Jamaican Chicken Recipe

Name: Jamaican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each chicken breast halves, boneless, skinless 4 ounces each, skinned and boned; 2 1/2 tablespoons flour, all-purpose; 1 tablespoon coconut; 1 teaspoon curry powder divided; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 each egg whites lightly beaten; 1 x nonstick cooking spray; 2 teaspoons margarine low fat, divided; 1 each bananas medium, cut into 1/2 inch slices; 3/4 cup pineapple juice unsweetened; 3 each scallions, spring or green onions cut diagonally into 1/4 inch pieces; 2 cups long grain rice cooked (without salt of fat)

Servings: persons

4 each chicken breast halves, boneless, skinless 4 ounces each, skinned and boned
2 1/2 tablespoons flour, all-purpose
1 tablespoon coconut
1 teaspoon curry powder divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 each egg whites lightly beaten
1 x nonstick cooking spray
2 teaspoons margarine low fat, divided
1 each bananas medium, cut into 1/2 inch slices
3/4 cup pineapple juice unsweetened
3 each scallions, spring or green onions cut diagonally into 1/4 inch pieces
2 cups long grain rice cooked (without salt of fat)

1
Place the chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
2
Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper; stir well.
3
Brush both sides of each chicken breast with the egg white; dredged in the flour mixture.
4
Set aside.
5
Coat a large nonstick skillet with cooking spray; add 1 teaspoon of the margarine.
6
Place over medium-high heat until the margarine melts.
7
Stir in the remaining curry powder.
8
Add the banana and saute two minutes or until the banana is lightly browned.
9
Remove the banana from the skillet and set it aside.
10
Wipe the drippings from the skillet with a paper towel.
11
Coat the skillet with cooking spray; add the remaining margarine.
12
Place over medium-high heat until the margarine melts.
13
Add the chicken and cook two minutes on each side or until browned.
14
Add the pineapple juice and green onions.
15
Cover, reduce the heat and simmer ten minutes or until the chicken is tender.
16
Serve over the rice.
17
Garnish with the banana slices.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 each chicken breast halves, boneless, skinless 4 ounces each, skinned and boned, 2 1/2 tablespoons flour, all-purpose, 1 tablespoon coconut, 1 teaspoon curry powder divided, and more.

Yes, Jamaican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Chicken

How did you like this recipe?

Frequently Asked Questions