On Friday July 3rd, Jason visits Cooks Corner on WMUR Channel 9 to share another heart healthy meal and a great idea for the 4th of July cookouts. Jason demonstrates Caribbean Jerk Chicken over bed of Arugula to Sean MacDonald.
Cooks Corner is on Monday, Wednesday and Friday at noon on WMUR Channel 9. Be sure to tune in!
Happy Independence Day!
Ingredients:
4 boneless, skinless chicken breast halves, trimmed (less than ½” thick is ideal)
2 oz of your favorite jerk seasoning (Cajun will work also)
1 package of pre-washed baby spinach
1 green pepper julienned
1 red pepper julienned
8 oz of walnut halves
4 oz sliced provolone cheese
For the balsamic vinaigrette:
2 TBSP olive oil
2 TBSP balsamic vinegar
sea salt/black pepper (to taste)
1 TBSP dried herbs (be creative!)
In a large sauté pan, over high heat, add ½ TBSP of olive oil. Coat chicken, liberally, on both sides with seasoning. Add to hot pan, and sear for 3 minutes on each side. While this is cooking, construct the salad. In 4 salad bowls, divide the spinach up evenly. Add the julienned pepper, nuts, and cheese. Check on the chicken, and flip when a crust is created, but releases from pan. Cook for about 3 minutes on other side, and remove when done. Cover with a foil tent, and let rest for 5 minutes. Meanwhile, let’s create the dressing. In small container w/a cover, add all ingredients. Shake vigorously. Remove cover, and drizzle evenly among 4 salads. Slice chicken breasts in strips and lay one sliced breast over each salad. Garnish with grated Parmesan cheese.
Serves 4
Happy Independance Day!
