Flava Packs Jerk Chicken Vodka Parm Recipe
Serves: 2
Prep Time: 20mins (+marinating)
Difficulty: Medium
Cooking Time: 30 mins
IngrEdients
For The Chicken
2 Chicken Breasts (Butterflied and Flattened)
Eggs (Beaten)
Plain Flour/Corn Starch (Seasoned with Salt and Jerk)
Breadcrumbs (Seasoned with Salt and Jerk)
Mozzarella (Dried and sliced)
FOR THE SAUCE
Shallots (Finely Diced)
Red Chilli (Finely Diced)
Garlic (Finely chopped)
Tomato Paste
Njuda Paste
Chicken Stock
Vodka
Double Cream
Butter (Unsalted)
Pasta (Cooked to instructions on pack)
Method
Marinate the flattened chicken breast with Flava Packs Jerk Seasoning. Leave for 1hr or overnight in the fridge.
Prepare the flour, eggs and breadcrumbs in 3 separate dishes. Flour the chicken breasts, then egg and finally the breadcrumbs. Press down hard to firmly secure the breadcrumbs. Repeat the egg and breadcrumb stage to increase the crispy layer. Place in the fridge until ready.
Heat a frying pan on a medium heat with butter. Once melted, add the shallots, garlic and red chilli. Cover and leave for 2 minutes to soften. Add the tomato and Njuda pastes, Flava Packs and some salt. Cover and leave for 2 minutes. Add the vodka to deglaze the pan. Flambé if you feel comfortable doing so, otherwise just leave to cook off the Alcohol. Once cooked off, add chicken stock and double cream. Leave to simmer on a low heat.
Heat another frying pan with some oil and butter. Fry the chicken for 2 minutes on both sides. Leave to rest on a wire rack for 5 minutes then repeat until golden brown and cooked through.
Place the cooked chicken on oven tray. Add some sauce on top, followed by the mozzarella. Grill until cheese has melted.
Mix the cooked pasta with rest of the sauce and then serve along side the chicken. Finish with grated parmesan.
Flava Tip:
Really press those breadcrumbs into the chicken. You want them to be as secure as possible to give the best consistent golden crisp all over.