Medallions of Chicken with Jamaican Sauce

Makes 4 servings (serving size: 4 oz)

4 tsp cloves, ground
1/4 tsp allspice
1/4 tsp nutmeg, ground
1/4 tsp cumin, ground
1/4 tsp cinnamon, ground
1/4 tsp red pepper flakes
1 tsp thyme, dry leaves
1 tsp salt
1/2 tsp smoked paprika
1/4 tsp jalapeno, minced
1 tsp fresh garlic, chopped
1/2 tsp fresh ginger, chopped
2 tsp cider vinegar
4 tsp soy sauce, low-sodium
3 tbsp brown sugar
24 oz pineapple juice
2 tsp water
2 tsp cornstarch
4 tsp extra virgin olive oil
1/2 tsp salt

1. To prepare sauce, combine all sauce ingredients except the water and cornstarch in a pot, bring to a boil, reduce heat to simmer, and cook until reduced to 1 1/2 cups. Combine water and cornstarch to make slurry. Add slurry to pot while whisking vigorously and cook one minute. Set sauce aside.

2. To prepare chicken, in mixing bowl, combine olive oil with salt, pepper and paprika, mix well and set aside.

3. Trim away any visible fat, silver skin and cut each chicken breast into four equal (2-oz) pieces. Then place chicken between cellophane, lightly pound with mallet to about a 1/2 inch thickness. Remove from plastic wrap, place in bowl with olive oil mixture, and toss until well coated.

4. Heat a 14- or 12-inch non-stick PTFE & PFOA free sauté pan until hot, but not smoking. Place chicken medallions into heated pan and dry sauté on medium heat until juices begin to rise to the top of chicken, about 2 minutes, turn over, sauté on other side about one minute. Remove, place on baking sheet, and finish in 350°F oven for about 4 minutes or until chicken is fully cooked and reaches an internal temperature of 160°F. Remove and serve two pieces with 3 ounces of sauce.

Nutritional Information
Calories: 290
Sodium: 500mg
Sugars: 21g
Cholesterol: 75mg
Saturated Fat: 1.5g
Fiber: 1g
Protein: 27g
Carbohydrate: 7g