Chicken breast with ratatouille and pineapple~jicama~jalapeņo
relish

Recipe Categories : Caribbean | Chicken Condiments

Ingredients :

• 2 x 7 oz chicken breasts, boneless and skinless
• ¼ tspn cracked black pepper
  Ratatouille
• ½ onion, peeled and diced small
• ¼ tspn olive oil
• ½ red bell pepper, cored, seeded and diced small
• ½ yellow squash, washed and sliced small
• ½ zucchini, washed and diced small
• 1 roma tomato, cored and diced small
• pinch cracked black pepper
  Pineapple, Jicama, Jalapeņo Relish
• ½ cup pineapple, peeled and diced small
• 2 oz jicama, peeled and diced small
• ½ red jalapeņo, minced
• 1 tbsp cilantro, chopped ~ combine all four ingredients

Preparation & Cooking instructions

1. Preheat oven to 375°F.
2. In a mixing bowl, combine all ingredients and mix until well distributed. Set aside.
3. Season chicken breasts with cracked pepper. In a hot nonstick pan, sear chicken until golden brown on one side. Turn breasts over and place entire pan in preheated oven. Bake 3-6 minutes, depending upon the thickness. While chicken is roasting, prepare the ratatouille.
4. Add olive oil to a large nonstick sauté pan and heat until lightly smoking. Add onions and sauté until soft. Add peppers, zucchini and yellow squash and sauté for 2 - 3 minutes or until almost cooked. Add tomatoes and season with fresh cracked pepper. Sauté about 1 additional minute and remove from heat.
5. To serve, place a bed of ratatouille in the center of the plates. Top with roast chicken breast and pineapple, jicama, jalapeņo relish. Garnish with cilantro sprig.