My Version Jerk Chicken

 

My Version Jerk Chicken

Today I had to go to Wal-Mart to get the cats their food.

I was pleased that I didn’t get too tired and took the opportunity to see what was on special in their supermarket department.

They were offering corn on the cob for nineteen cents  each  so I put three in my cart after cleaning them. Yes I am one of those people who clean the corn before I bag it. Next I spotted some chicken on sale in the freezer compartment by the meat for five dollars. I was curious so I went over to see what it was. It was a large bag of boneless skinless chicken breasts. I could not pass it up . This was a good deal so I put it in the cart and brought it home.

Once the groceries were put away after shopping I started thinking about what I could make with the chicken.

I decided it would be stuffed chicken breast. Now I had to decide what to put in it and what kind of flavor to use.

I did some searching on the net and found nothing I was interested in. Then I went over to my spice cabinet for inspiration. I pulled out the mixed spices I had bought at the dollar tree earlier this year and there was  some Jerk/Creole spices.

I read the label and it had everything needed to make Jerk Chicken so back to the net I went to get an idea of what else would be needed to make this meal. My way of course.

I found myself on one of  my favorite recipe sites Cooks.com. I checked what  ingredients were in Jerk Chicken and It looked like I would have pretty much what I needed on hand to make this meal now that I knew how it was made. I did it my way of course substituting for the ingredients I did not have but I  had a good idea what I could use instead of the ones called for to make the Jerk Chicken taste the way it should.

This is what I made.

First I pounded out the chicken so it was thinner and easier to roll. I don’t have a mallet so I used a filled water bottle. I need a mallet but the water bottle did OK.

Then it was time to forge though the refrigerator and see what needed to be used up.

Aha there was the left of half an onion from the grill the other night and about a third of a banana pepper perfect! Now I needed some cheese. Of course I had that.

Now I was ready to put  the filling inside of the chicken breast. 
I went over to the pounded chicken and filled it with chopped onion and pepper and topped it with cheese, and flavored it with the Jerk seasoning and freshly ground sea salt. Then I rolled it closed. I could have used toothpicks but didn’t have any so I didn’t worry about it. Next I had to see what I would use instead of the lime and a  couple of other ingredients in the sauce for the chicken.and found some Italian dressing again perfect. That would add the tartness that  the Jerk Chicken needs. Usually its lime used in this dish but since we were looking for the appropriate tartness the vinegar in the Italian dressing would serve the purpose for this dinner.

Then of course I added a teaspoon of peanut butter which I found in almost all of the recipes I looked at on line so I included it with the Italian dressing when I poured the sauce over the chicken and put on the stove covered and for the first time used my simmer burner on my stove. It worked perfectly.

I let it cook about ten minutes. It was nicely done and I took  the chicken out of the pan and then I thickened the juices with some Wondra, which is fine flour. and let it cook down a bit so it would be thicker and of course to cook out the raw flour taste.

While all this was going on I had  put the corn on the cob in the microwave for five minutes sealed in a plastic bag to cook so that was ready to put on the plate for dinner as well.

I cleaned the pans (I am really OCD about cleaning the pans before dinner is served) and took a picture of my meal before I sat down and had one of the best chicken dinners I have made to date.

The flavor was rich and a bit tart as you would expect Jerk Chicken to be. Give it a try I think you would enjoy this meal as much as I did because it’s fast, easy, and good to eat!