Jamaican Jerked Chicken Parmesan
I've done a recipe similar to this one on the grill, as a marinated Jerked Chicken. This was one of those crazy ideas that I was thinking about after I made spaghetti sauce the other day. I was going to make Chicken Parmesan, but I thought that this would end up quite different. It really is, and the flavors of the jerk and orange come through without the heat. If you would prefer it spicier, just add some additionl Jamaican Jerk Blacken to the breading mixes and sauce.
- 2 Cups, Orange Juice
- 1 Tablespoon, Butt Kickin' Blacken, Jamaican Jerk
- 1/2 Medium, Onion, minced
- 1 Tablespoon, Butt Kickin' Blacken, Jamaican Jerk
- 1 Teaspoon, Kosher Salt
- 1 1/2 Cups, All-purpose Flour
Liquid for Breading:
- 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
- 2 Large, Eggs
- 1/4 Cup, Milk
- 3/4 Cup, All-purpose Flour
- 1 1/4 Cups, Panko Bread Crumbs
- 2 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
- 1/4 Cup, Parmesan Cheese
- 3 Large Chicken Breasts, boneless, skinless
- Vegetable Oil, for frying
- 1 pound Mozzarella Cheese
- 1/4 Cup, Heavy Whipping Cream
- 1/3 Sticks, Butter
1. Place the orange juice, Jamaican Jerk Blacken, and the onion in a saute pan over high heat. Reduce by boiling over high heat until it's fairly thick. Place in a 2 cup measuring cup, or something else that's narrow and tall, and blend with an immersion blender until smooth. If you don't have an immersion blender, you can do it in a regular blender, or a food processor. I prefer the convenience of the immersion blender. Set this aside for later.
If you like your sauce "chunky", just set the sauce aside without blending it smooth.
2. Mix up the flour, panko, Jamaican Jerk Blacken, and the parmeasn cheese in a large bowl. Set aside. I don't add any salt to this mix because the Parmesan Cheese adds enough.
In another bowl, mix up the flour Jamaican Jerk Blacken, and salt, and set aside.
In another smaller bowl combine the eggs and milk, and whisk it real good. Set aside.
3. Preheat the Oven to 350 degrees.
Pour about 1/2" vegetable oil in a black (cast iron) frying pan. This is my favorite pan for drying anything. Place it on a burner set to high. You want the oil to eventually get to 360 degrees or so.
4. Now that you've got all the prep work done, it's time to start on the chicken.
Begin by slicing the chicken in half to make 2 thinner pieces out of each breast. I use a filet knife to do this because it's thin, and there's less drag on the blade while you're slicing the chicken in this manner.
5. The oil should be almost hot by now, so it's time to bread the breasts.
Use one hand to dredge a breast in the flour, then the egg / milk mixture. Using the same hand, place it in the bread crumb mixture, pat down and carefully turn it over. Using your other hand, add more bread crumbs to both sides. Doing it this way, you'll keep one hand relatively clean. Since I'm doing such a small quantity, I'll do two or three pieces and set then on the side of the bowl to wait for the oil. If I was doing a larger quantity, I would place them on a sheet pan to await the frying step.
6. Check the oil by dropping one or two little bits of the panko mixture in it. If it immediately rises to the top, and begins to sizzle, you know that the oil is hot enough. Put a few pieces of the breaded chicken into the hot oil, being careful not to crowd the pan. While the first batch is frying, prepare a sheet pan by lightly spraying with Pam.
7. Take the fried chicken breasts out of the fryer and place on a sheet pan. I just hold them up for a bit to let the oil drain off. I don't place them on paper towels, because any oil that's left on will help them bake.
You could take them to this point well ahead of when you want to finish them off for service.
8. When you've got them all done, it's time to get that jerked, orange sauce out. Place a little on top of each fried chicken breast. Then place them in a preheated 350 degree, oven. Cook for 10 minutes.
9. While the chicken is in the oven for the first bake, cut the cheese in 1/4" or thinner slices.
10. After the chicken has cooked for 10 minutes, place one slice of cheese on each breast and continue to bake for an additional 15 - 20 minutes, or, until the juices in the chicken run clear. You don't want to overcook the chicken at this point, because you'll end up eating dried out chicken. But, if you under cook the chicken breasts, you'll be serving raw chicken, and that's not safe. You can also use an instant read meat thermometer, and cook to 165 degrees.
11. During this second bake, you can go back to the sauce. Place it back in a saute pan and bring it up to almost boiling and add the heavy whipping cream. When this has just started to boil, turn off the heat, cut the butter in thin pats, and stir it into the sauce until they're melted, the butter will maek the sauce rich and glossy. You don't want to boil it at this time, because the sauce will "break" (separate) as the butter begins to separate. If this happens, you can't fix it. You'll have to start the sauce over again.
12. Plate by putting a small amount of sauce on the plate, then placing the chicken on top.
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