Kahlua Jerk Chicken

1 1/2 lbs. boneless, skinless chicken breast halves
Salt & pepper
1/2 c. all-purpose flour
2 T. extra virgin olive oil
3/4 c. Caribbean Jerk marinade (Lawry's)
3/4 c. Kahlua
2 T. chunky peanut butter

Season chicken with salt and pepper. In a large freezer bag, combine chicken and flour. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess flour. In large skillet, heat olive oil over medium-high heat. Add chicken to hot oil; cook for 4 minutes. Turn chicken; cook for another 4 minutes. Transfer to plate. For the sauce, in the same skillet, combine Jerk marinade, Kahlua, and peanut butter. Bring to boil; reduce heat to low. Add chicken to skillet, making sure all pieces are coated with sauce. Simmer for 5-6 minutes or until cooked through.

4 Servings

From the kitchen of ... Mark & Shannon