Caribbean Chicken

Ingredients:

4 boneless, skinless chicken breasts

1/2 tsp Jamaican jerk seasoning

1/2 cup coconut milk

1/4 cup orange juice

2 tbs snipped fresh basil

Hot cooked rice


1. Rub both sides of chicken with jerk seasoning. Place chicken on the rack of an uncovered grill over medium heat. Grill for 12-15 minutes or until no longer pink, turning once.

2. Meanwhile, for sauce, in a saucepan combine coconut milk, orange juice, and 1 tbs of the basil. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is reduced to 1/2 cup.

3. If desired, slice chicken breast into slices. Serve chicken and sauce over rice. Sprinkle with the remaining 1 tbs basil.



Recipe from Better Homes and Gardens "menus in minutes" book