Jamaican Jerk Chicken Et Papaya Salsa
4 chicken breasts
2 tablespoons hot pepper sauce
1 teaspoon seasoned salt
½ leaspoon cinnamon
½ teaspoon allspice
Papaya Salsa:
1 ½ cups papaya, diced
¼ cup red onion, minced
2 tablespoons sugar
1 4-once jar diced pimientos, drained
2 tablespoons hot petter jelly
3 tablespoons cilantro
White rice, cooked
Chicken: Coat both sides of chicken breasts with hot peper sauce and place in a shallow baking dish. Combine salt, cinnamon and allspice and sprinkle over the coated chicken. Bake the breasts at 400 degrees for 45 minutes, basting twice with pan juices.
Papaya Salsa: Mix thoroughly the papaya, onion, sugar, pimientos, peper jelly and cilantro. Arrange chicken on a bed of rice and spoon Papaya Salsa over chicken.
