Jerk Chicken Stuffed with Habanero Monterey Jack

Marinated in a simple jerk marinade, this tasty chicken is stuffed with a piece of Cracker Barrel Habanero Monterey Jack Cheese for a Caribbean-inspired chicken dinner loaded with bold flavours.

  • 1
    Ingredients
  • 2
    Hours
  • 4
    Servings

Stuffed Jerk Chicken

  • 4 oz (125 g) Cracker Barrel Habanero Monterey Jack Cheese Block, cut into 4 sticks
  • 1/3 cup (75 mL) canola oil, divided
  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tsp (5 mL) each ground allspice and chili powder
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) brown sugar
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground cinnamon and cayenne pepper
  • 4 boneless skin-on chicken breasts (5 to 6 oz/150 to 170 g each)
  • 4 lime wedges, for serving

Rice and Beans

  • 1 tbsp (15 mL) canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 tsp (10 mL) allspice
  • 1/2 tsp (2 mL) cayenne pepper
  • 1 cup (250 mL) basmati rice
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 can (400 mL) coconut milk
  • 1 cup (250 mL) sodium-reduced chicken broth
  • 1 can (400 mL) black beans, drained and rinsed
  • 2 bay leaves
  • 2 tbsp finely chopped fresh cilantro

Directions

  1. Stuffed Jerk Chicken: Preheat oven to 400˚F (200˚C). In large bowl or resealable plastic bag, combine 3 tbsp (45 mL) oil, soy sauce, thyme, garlic, ginger, allspice, chili powder, pepper, brown sugar, salt, cinnamon and cayenne; add chicken, turning to coat well. Refrigerate for at least 1 hour or up to 4 hours. Remove from marinade; discard marinade.
  2. Using sharp paring knife, cut each chicken breast horizontally, without slicing all the way through, to create pocket in each chicken breast. Stuff each pocket with piece of cheese.
  3. Heat remaining oil in ovenproof skillet set over medium heat; sear chicken for 2 to 3 minutes per side or until browned all over.
  4. Transfer skillet to oven; bake for 12 to 15 minutes or until chicken is cooked through and internal temperature reads 165°F (75°C).
  5. Rice and Beans: Meanwhile, heat oil in saucepan set over medium heat; cook onion, garlic, ginger, thyme, allspice and cayenne for about 3 minutes or until onion is slightly softened. Add rice, salt and pepper, stirring until rice is well coated.
  6. Stir in coconut milk, broth, beans and bay leaves; bring to boil. Reduce heat to low; cover and simmer for 15 to 18 minutes or until rice is tender and absorbs most of the liquid. Remove from heat. Cover and let stand for 5 minutes. Remove and discard bay leaves. Stir in cilantro. Serve chicken over rice and beans with lime wedges.

Helpful Hint

For easy preparation, use prepared jerk marinade.

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