By royce mitchell

Stuffed Jerk Chicken Breast


By Matt Kuerbis - "Hossoss"


2 Chicken Breasts - slice a pocket into the breast

Salt + Pepper

Ricante Caribbean Jerk Sauce



2.5 cups Yams, Medium dice

3-4 leaves Kale, chopped

½ Onion, medium dice

2 Cloves Garlic

1 Tbsp Oil, avocado or grape seed

Salt and Pepper


- Bring a pot of water to boil

- Peel and chop the yams into medium dice pieces (about ½ to 1 inch pieces)

- Boil until tender but not falling apart.

- While potatoes are boiling chop onion, kale, and garlic

- Heat oil and sauté onions until translucent.

- Add garlic and kale and yams. Sauté until kale softens and ingredients are well mixed together.

- Allow to cool, Slice a pocket into the side of the chicken breast and salt and pepper the Chicken.

- Stuff chicken breast with yam mixture, leaving some left over.

- Heat skillet to medium high and sear each side of the stuffed chicken breast.

- Pour half a bottle of Ricante Tamarindo Caribbean Jerk Sauce into the pan and place on an oven and roast until chicken is cooked to 165 degrees.

- Spoon sauce onto a dish and place stuffed chicken

breast on the sauce. Spoon the extra yam and kale

mixture onto the plate.