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Chicken Salad With Jerk Vinaigrette

1 can (8 oz. unsweetened) pineapple chunks
1 1/4 pounds boneless, skinless chicken breasts, cut into 3-inch cutlets
2 tablespoons flour
3 1/2 teaspoons canola oil
1 sweet red or green pepper, cut into strips
2 tablespoons Jerk Sauce (recipe follows)
1 cup watercress

Drain pineapple and reserve 1/4 cup of juice.

Coat chicken with flour and saute in 2 teaspoons hot oil until
browned on both sides and cooked through, about 10 minutes. Stir
in peppers and pineapple. Remove from heat.

Heat jerk sauce, remaining oil and the reserve pineapple juice.
Pour over chicken mixture and toss. Scatter watercress over a
platter and top with chicken mixture. Serve warm. Makes 4 servings.

Jerk Sauce

1 1/2 cup chopped scallions
2 jalapeno peppers, seeded
3 cloves garlic
2 Tablespoons ground allspice
1 Tablespoons snipped fresh thyme or 1 tsp dried
1 Tablespoons Worcestershire sauce
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup cider vinegar

In a blender or food processor, puree (there is probably a button
on your blender that actually says this word) scallions, peppers,
garlic, allspice, thyme, Worcestershire sauce, cinnamon, black
pepper, nutmeg and vinegar. Simmer sauce, stirring constantly,
for 10 minutes. Cool. Store covered in refrigerator.


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