Jamming Jerk stuffed chicken with cherry strawberry sauceUser Submitted Recipe
4 boneless chicken breasts pounded flat
¼ small green pepper diced finely divided
¼ small Vidalia onion diced finely divided
¼ small Washington apple diced finely divided
4 T. butter divided (1 T. per chicken breast)
5 T. McCormick’s Jerk seasoning divided (1 T. per chicken breast, the extra tablespoon is just in case the breasts are really large you will need a little more)
Preheat your grill on high. Pound chicken breasts flat and rub each breast with 1 tablespoon of butter. Next rub ½ tablespoon jerk seasoning on the inside of breast (on top of butter). Fill each breast with evenly divided pepper, onion and apple. Roll the breast starting with the end closest to you and roll away. Try to get it as tight as you can, rub the remaining jerk on the out side of chicken put breasts on to hot grill and turn grill down to medium and close lid. Check in about four minutes if chicken picks right up off the grill it is ready to turn. Turn chicken and close lid for about 4 to 5 more minutes. Check again if all sides are firm to the touch it is done. Remove from grill and plate. You can also make this recipe in the oven. STRAWBERRY / CHERRY SAUCE RECIPE TO FOLLOW
Cherry & Strawberry sauce
¼ c. + 2 T. Fresh strawberry Jam (I use homemade make with Washington strawberries, you can use store bought jam.)
¼ c. Fresh Washington cherries cooked for 5 minutes and pureed (1/4 c. after you cook cherries)
1 T. fresh lemon juice
2 to 3 T. fresh orange juice
Pinch of salt.
In a small sauce pan over medium high heat add strawberry jam, pureed cherries, lemon juice, orange juice and salt whisk well. Simmer for about 5 to 7 minutes and remove from heat, let stand 5 minutes. Drizzle over finished jerk chicken. Garnish with fresh parsley and twisted orange slices & fanned Washington strawberries. I serve with dirty rice & honey glazed carrots.
This is an explosion of flavor spicy yet sweet. The center has a succulent surprise. You will not be disappointed.