Tonight we will be heading to the Caribbean again. I really love the flavors and well why not. The Caribbean is a warm and beautiful place. My husband and I were there a few years ago on a cruise. We went to Puerto Rico, St. Thomas, Tortola and Virgin Gorda. If you are ever in St. Thomas, stop off at a really great cafe that the locals go to called Gladys’ Cafe. The food is great as is the service. Gladys’ Cafe is located off of Main St. in the downtown shopping area. This chicken dish is perfect for a weeknight dinner or anytime. There are few ingredients so it’s easy to make. You can find Guava jelly in the Latin section of your supermarket.
Chicken Breasts with Guava and Ginger
Recipe courtesy of Ingrid Hoffman of the Food Network
2/3 cup guava jam or marmalade (not guava paste)
2 tbsp. lime juice (from about 1 lime)
1 tbsp. soy sauce
2 scallions, white and light green parts only, thinly sliced
1/2 inch piece of fresh ginger, peeled and grated
4 boneless, skinless chicken breast halves, trimmed of excess fat,
rinsed and patted dry
1 tbsp. canola or vegetable oil for greasing the broiler pain
Whisk the jam or marmalade, lime juice, soy sauce, scallions and ginger together in a small saucepan over high heat. When it reaches a boil, transfer the mixture to a bowl and let it cool slightly.
Place the chicken in a large bowl and add 3 tbsp. of the guava marinade. Turn the chicken to coat, cover with plastic wrap, and marinate in your refrigerator for at least 30 minutes or up to 1 hour.
Preheat your oven to 350F. Line the bottom of a broiler pan with aluminum foil and lightly grease the perforated top with the oil. Place the chicken on the oiled top and cover loosely with foil. Bake for about 15 minutes, then remove the foil and baste the chicken with the remaining guava marinade. Return to the oven, uncovered, and bake until the chicken is completely cooked through, 13 to 15 minutes. Remove from the oven and serve.