Jerk Parmesan Crusted Chicken

If you are a chicken, cheese, ranch, or spicy food lover this is your meal! This has to be my all time most favorite meal, it's something you can pair with any sides cheap or expensive. Now since this is called COLLEGE Girl Livin' I'm going to keep this COLLEGE wallet friendly and go with the cheap sides, but they're still going to taste great because I'm behind this recipe!

All my ingredients were brought from my local Kroger especially the chicken breast and the Jerk marinade. I buy the chicken breast fillets with rib meat because it is already flattened out so I have to brutalize my meat with the cleaver. Also the marinade is Kroger brand too, and it's usually on sale or has a buy 2 get 1 free deal. The parmesan crust comes from a site called Plain Chicken.

Ingredients:

•4 Chicken breast fillets

•1 bottle of Jerk Marinade

•1/4 cup grated Parmesan

•1/4 cup ranch dressing

•1/2 cup panko bread crumbs

•1 teaspoons garlic salt,

•1/3 cup shredded Parmesan

•2 tablespoons melted butter

•1 cup shredded provolone

Directions:

So to start cooking now, I pre heat my oven to 375 and I put butter in my pan and ¼ cup of the jerk marinade while the oven is pre heating so the butter will be melted while the oven is getting hot. While that’s pre heating I cut off any fat on the chicken and I season it with garlic salt, seasoning salt and some Italian seasoning however if you don’t have that good old salt and pepper is just fine I just tweaked this recipe to my liking because I cook it so much around here.

Now the butter should be melted enough for you to go ahead and place the chicken in the pan with the already seasoned side down first so you can season the other side. Once you season that side put a little bit of the marinade over each piece of chicken and bake for about 30 mins or until the chicken is cooked through.

While that’s cooking we can make the toppings for the chicken. To make the ranch parmesan sauce combine the ranch and parmesan and stir them together until the big lumps are out, then I place this in the refrigerator. I usually make a little bit more than the recipe calls for now because the sauce itself is so good it makes a good dipping sauce.

Now to make the actual parmesan crust, we take the panko bread crumbs, the garlic salt, the shredded parmesan this time and the melted butter and mix until the dry ingredients are wetted by the butter. I use a little bit more butter just because when you put it back in the oven it melts a little bit better and doesn’t darken as quick which give the cheese a little longer to melt.

When your chicken is done and cooked, you can either leave the chicken in the pan it originally cooked in or put it in another dish in case you don’t want it to cook in the butter jerk mixture. Now we take the ranch parmesan sauce we put in the refrigerator and put about two 2 to 3 spoonful’s of this sauce on the chicken and then the other panko breadcrumbs mix on top of this along with the provolone cheese. Now it’s not going to bake instead turn the broiler on the high rack, I like to stand by and watch this part because my broiler cooks this part so fast and it might actually burn the best part. I usually take them out from under the broiler in about 1 or 2 minutes, or until the top of the chicken looks like the picture.

#Dinner #ChickenMeal #Spicy #Recipes