Jammin Chicken Recipes

JAMMIN' CHICKEN PANINI

Steps:

• 1. Panini grill or any other kind of grill will work too.
• 2. Butter your bread on outside for grilling. On the other side of 1 slice spread the dijon. Add your chicken, sprinkle the cranberries on top of chicken. Then I drop the apricot jam down inside the pieces of chicken just a little here and there. Add your slices of gouda and the other slice of bread and your ready to grill.

JAMMIN' JAMAICAN JERK SAUCE

Steps:

• 1. Puree the ingredients listed below in a food processor or blender until smooth.
• 2. Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.
• 3. NOTE: For all meat, except seafood, marinade overnight. Seafood can marinade for 30 mins. Can bake or grill... Meat may turn a very dark color, this is normal not burned... Save some for basting and dipping!
• 4. ***Note*** If you are not a fan of the flavor that Olive Oil has, then you can substitute the olive oil for Canola oil.

JAMMIN' GRAPE JELLY GRILLED CHICKEN

Steps:

• Heat greased grill to medium heat.
• Mix first 3 ingredients until blended. Place chicken on grill grate; brush with half the jelly mixture.
• Grill 8 min. or until done (165°F), turning after 4 min. and brushing occasionally with the remaining jelly mixture.

JAMMIN JERK CHICKEN FREEZER DINNER KIT

Steps:

• Combine all ingredients in a large freezer bag. Seal squeezing out as much air as you can.
• To cook; thaw completely.
• Preheat oven to 400 degrees F.
• Cover a baking sheet with aluminum foil or
• spray a casserole dish with Pam.
• Place chicken in prepared dish reserving
• marinade in a saucepan and bring to a simmer.
• Roast for 30 - 40 minutes or until juices run clear.
• Brush with remaining sauce just before serving.

JAMMIN' JERK CHICKEN

Steps:

• Combine all seasonings with orange juice to make a spice paste.
• Rub paste over both sides of the chicken.
• Grill or broil chicken 5-7 minutes per side or until juices run clear.

JAMMIN' TARHEEL CHILI

Steps:

• In a large skillet over medium heat, cook beef until brown. Drain.
• In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.

SLAMMA JAMMA PARMIGIANA

Steps:

• Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.
• Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.
• Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
• Preheat the broiler.
• Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.
• When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.
• Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.
• Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.

JAMMIN' CHICKEN

Steps:

• Preheat the oven to 375 degree F. 2. Place the chicken in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray; sprinkle with the salt and black pepper. 3. In a small saucepan, combine the remaining ingredients over low heat for about 1 minute, or until the jam melts and the sauce is smooth and bubbly. Spoon half of the raspberry mixture over the chicken; cover with aluminum foil and bake for 50 to 55 minutes, or until no pink remains and the juices run clear. 4. Remove from the oven; spoon the remaining sauce over the chicken, and return the chicken to the oven for 5 minutes, uncovered, or until the sauce glazes the chicken. Notes