2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken)
1 ¾ cup Baron’s International Kitchen Caribbean Marinade (hot or mild jerk sauce)
12 oz sweetened tamarind nectar
½ lb apricot preserves
2 tablespoons fresh chopped garlic
1 tablespoon cornstarch
1 tablespoon water
Pound chicken cutlets with a mallet until thin then marinade in 1 ¾ cups of Caribbean Marinade in a gallon-sized ziploc bag for 20 minutes (or longer if desired). If you prefer not to pound chicken, use "extra thin" chicken cutlets. Discard the marinade from the ziploc afterwards.
Combine the tamarind nectar, apricot preserves and garlic in a medium skillet and bring to a boil over high heat. Stir until apricot preserves have melted (about 10 minutes) then reduce heat to medium. In a separate cup or bowl, combine the cornstarch and water and stir until mixed thoroughly. Add the cornstarch mixture to the skillet slowly and stir until mixed thoroughly. Sauce will thicken as you stir.
Add the chicken to the saucepan and discard the remaining marinade from the ziploc bag. Cover and cook over medium heat for ½ hour. Turn the chicken after 20 minutes. Serve hot.
SUGGESTED SIDES: white rice, rice & peas, plantains, Caribbean sweet potatoes
SUGGESTED GARNISH: 2-3 sprigs of fresh cilantro