Cubano Chicken with Spicy Currant Picadillo

Ingredients

• 1 tablespoon jamaican caribbean jerk seasoning
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 tablespoons olive oil, divided
• 6 boneless skinless chicken breast halves
• 1 medium onion, chopped
• 1/2 cup seeded and chopped green bell pepper

• 1 (12 ounce) jar red currant jelly
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons Tabasco sauce
• 1 1/2 cups seeded and diced plum tomatoes
• 1/3 cup pimento stuffed olive, chopped
• 2 tablespoons currants
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh basil
• 2 sprigs basil
• lemon wedge (to garnish)

Directions

1. 1

   COMBINE jerk seasoning, cumin and paprika in small bowl.

2. 2

   Stir in 1 1/2 tablespoons oil to form a paste.

3. 3

   Rub paste over both sides of chicken.

4. 4

   Heat remaining oil in large nonstick skilled over medium heat until hot.

5. 5

   Add chicken; cook for 5 minutes.

6. 6

   Turn, continue to cook for 4 minutes.

7. 7

   Transfer to a plate; cover and keep warm.

8. 8

   ADD onion and bell pepper to skillet.

9. 9

   Cook, stirring frequently, over medium high heat for 3 minutes.

10. 10

    Add jelly, Worcestershire sauce, vinegar and Tabasco sauce.

11. 11

    Cook until jelly melts, about 1 minute.

12. 12

    Add tomatoes, olives, currants and capers; cook for 3 minutes.

13. 13

    Reduce heat to medium; return chicken to skillet and turn to coat.

14. 14

    Cover, and continue to cook until chicken is cooked through, about 10 minutes.

15. 15

    TRANSFER chicken to serving plates; top with Currant Picadillo mixture.

16. 16

    Sprinkle with chopped basil.

17. 17

    Garnish with basil and lemon wedges.