Recipe for Jerked Chicken Stuffed with Goats Cheese on Red Pepper Mar 
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Yield:
1 servings
Ingredients:
Amount Ingredient
6 gm Pimento berries
1/2 dl Vegetable oil
1/2 x Clove garlic, peeled and crushed
7 x Spring onions, finely chopped
3 x Chillies, chopped
1/4 stk cinnamon
10 x Bayleaves
1/4 tbl Black pepper
160 gm Soft goats cheese
1 tbl Coriander, picked and chopped
4 x Chicken breasts with skin on
Salt and pepper
----------------- RED PEPPER MARMALADE ----------------
4 x Red peppers
2 tbl Groundnut oil
3 x Cloves garlic, peeled and finely chopped
1 x Red chilli, seeded and finely diced
1 tsp Sugar
2 tbl Red wine vinegar
200 ml Chicken stock
Instructions:
Instructions: Heat the pimento berries in a little oil for 4 minutes. Stir often. Pound in a mortar. Add the garlic, spring onions, chillies, cinnamon, one bayleaf and black pepper and pound till you get a very thick, smooth paste.

Mix the goats cheese with the coriander. Trim the chicken breast and make a long incision from the thick end of the chicken breast. Fill with the goats cheese and rub the paste all over the breast. Leave in the fridge for 1/2 hour to marinate.

Grill very gently on a barbecue. Throw some bayleaves on the charcoal to get the scent and aroma on to the chicken.

Red pepper marmalade: Cook all the ingredients together.

Place the red pepper marmalade in the middle of the plate. Cut the chicken into 3 and arrange on top.

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