Chicken Dishes of The Islands

Revised 30 October 2000

• Serving Size : 1
  3 oz cooked long grain rice, 1 oz pineapple in natural Juice, drained and chopped., Half medium banana sliced, 15 oz black grapes, halved , And pipped. 2 ts Lemon juice. Quarter oz sultanas. 2 ts Desiccated coconut. 1 tb Low fat natural yoghurt, 2 ts Low calorie mayonnaise. A touch of Chili powder (optional). 2 oz cooked chicken, chopped, Salt and pepper. Lemon slices and fresh Sprigs of parsley to garnish
  1. Mix together the rice, pineapple, banana, grapes and lemon juice.
  2. In a small bowl combine the sultanas, coconut, yoghurt, mayonnaise and chili powder if using. Add the chicken and rice mixture stirring well to coat. Season with salt and pepper.
  3. Serve garnished with lemon slices and parsley sprigs.
  Preparation 10 minutes.

• Ingredients ¾ cup vegetable oil, Juice of 3 limes,6 cloves garlic, chopped1½ tsps ground black pepper, 1 tsp Fiery Scotch Bonnet, Hot Sauce,2 tsp oregano,1½ tbsp cilantro,3 pounds boneless chicken breast
  Preparation
  a.. Combine the oil, juice, and seasonings.
  b.. Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover.
  c.. Marinate in the refrigerator for 2 to 3 hours.
  d.. Grill the breasts for about 12 minutes on each side.
  

• 1, 3 pound broiler fryer chicken cut up,1 quart water,1 celery rib, sliced 1 medium onion, sliced1 small red or green bell pepper, cut into thin strips, 3 potatoes, peeled and cubed,1/4 cup fresh lemon juice,Salt and Pepper to taste,Dash hot pepper sauce
  Cover chicken with water; and remaining ingredients. Heat to boiling; cover and reduce heat. Simmer for 1 hour or until chicken is done. Serve with additional lemon juice and red or green pepper.
  Yields 6 servings
  

• 4 boneless chicken breasts,1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon dried rubbed sage, 6 cups salad greens, 1 papaya, peeled, seeded, chopped, 1 mango, peeled, pitted, chopped, 1 6-ounce basket raspberries , 1 tablespoon minced fresh mint, 1/2 cup chopped toasted walnuts
  Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces. Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.
  Serves 4.