Dear readers, Jeannette has devised a new chicken recipe in her test kitchen.It was tested on her husband, who said it was delicious. So if you can read you can cook would like to present for your dinning pleasure Pepperjack Chicken. For this recipe you will need to purchase a metal meat tenderizer, if you don’t already have one. Jeannette did some checking around and found that they can be purchased in the Greater Rochester area Bed Bath and Beyond stores. They start in price from $10.00 to $40.00. They can also be purchased at Target stores for $6.00. The rest of the ingredients can be purchased from the Greater Rochester area Wegmans, or Topps or Hegedorns in Webster.
Here is the list of supplies you will need:
A metal meat tenderizer with a pronged end
A medium to large nonstick fry pan
A cutting board and a sharp knife
Measuring spoons and a fork
A large plastic food bag
Here is your list of ingredients:
1 Clove of garlic finely chopped
1 Medium onion finely sliced
1-2 teaspoons of olive oil
1-2 tablespoons of your favorite bar-b-que sauce
2-4 slices of pepperjack cheese
1-2 boneless, skinless chicken breast
This recipe serves between 2-4 people depending on how many chicken breast you are serving. To maintain a perfect portion size one breast can be cut in half for a 4 oz. serving.
The first step you want to do is to peel your garlic clove and chop into fine little pieces. Next you’ll want to peel and cut your onion in half and slice into thin slices.When that is done you will want to place 1-2 teaspoons of olive oil in your nonstick fry pan, just enough to coat the bottom of the pan. Now place your garlic and onion in the pan over a medium heat. Cook the onion and garlic untill the onion is slightly translucent and tender. While the onion and garlic are cooking you can take one breast at a time and place in your large plastic food bag. Next take the pronged end of the metal meat tenderizer and pound the chicken breast so that it flattens out. After that is done flip the breast over and repeat the process.Repeat this procedure with any more chicken breasts that you want to serve for dinner. The reason you want to do this in a food bag is so you avoid getting raw chicken splattered all over your kitchen. Also the reason you pound the chicken like this is so it is tender and will melt in your mouth when you eat it. After the chicken is pounded flat, and the onion is cooked, move the onion off to the side of the pan. Now place your chicken in the pan and cook for about 10 minutes on each side. After each side has been cooked for about 10 minutes on each side take a knife and make a small slit in the center. If the chicken looks white and the juices run clear then it is cooked properly. If the chicken is pink and the juices are running red, it will need to cook a bit longer.After the chicken is cooked spread on one tablespoon of your favorite bar-b-que sauce so that it covers the whole breast. Now take some of the cooked onion and place over top of the sauce on the chicken. When that is done take two slices of pepperjack cheese and place them so that they cover the whole breast and let stay on the breast till they melt. Repeat this process with any other chicken breast you have cooked and prepared as directed. Great side dishes to serve to serve with this dish would be macaroni salad and cooked corn or coleslaw in place of corn.
Jeannette would love to hear from you. So if you have comments, questions or suggestions please feel free to contact her at: email@example.com . And remember, in the mean time, that if you can read you can cook.