Jerk Chicken Parmo

Chicken breast marinated in jerk seasoning, coated in Panko Breadcrumbs and layered with a béchamel sauce smothered in melted Cheese
Jerk Chicken Parmo with Garlic and Jerk Mayo
3 Chicken Breast
3 tbsp Wet Jerk Seasoning
Garlic Jerk Mayo ingredients
2 tsp Wet Jerk Seasoning
2 tsp Garlic Paste
5 tbsp Mayonnaise
Dredge ingredients
200g Plain flour
0.5 tsp Pimento powder
0.5 All Spice Powder
1 tsp All Purpose Seasoning
3 eggs
150g Breadcrumbs
Béchamel Sauce Ingredients
50g Butter
4 tbsp Plain Flour
500ml Milk
2 Thyme sprigs
1 tsp All Spice powder
Topping
100g Grated Cheddar Cheese
100g Grated Mozzarella Cheese
100g Grated Red Leicester Cheese
Butterfly and separate the chicken breasts.
Place between a sheet of plastic wrap.
Using a heavy-bottomed pan or a rolling pin flatten the chicken, making sure they were half the thickness they started at.
Using a fork prick the chicken all over which will allow the marinade to penetrate the chicken.
Place the chicken into a bowl along with 3 tablespoons of wet jerk seasoning, rub into the chicken, cover and allow to marinate for at least four hours.
The Dredge, add the flour to the bowl along with the pimento, allspice, all-purpose seasoning and mix.
Add the milk to a pan add in the spice and the thyme and bring to a boil then turn off the heat and allow it to cool for a while.
In another melt the butter and then add the flour gradually while stirring until all the flour has been mixed into the butter, remove the thyme from the milk and then gradually add the milk into the pan mixing all the time, season with salt and pepper and continue stirring until the sauce becomes thick, turn off the heat and allow to cool.
In a separate bowl add the 3 eggs and mix. In another bowl add in the breadcrumbs.
Heat a pan with oil for Shallow frying to around 160 degrees C.
Remove the chicken from the marinade and place it into the flour, cover the chicken all over with the flour, tap off the excess flour place the chicken into the beaten eggs and coat on both sides.
Next, add the chicken to the breadcrumbs, and cover on both sides ensuring that you press the chicken firmly into the breadcrumbs. Tap off the excess crumbs and then gently place them into the hot oil, cook on both sides until the breadcrumbs turn a crispy brown colour, remove from the oil and drain on a wire rack.
Once drained place the chicken pieces onto a baking sheet.
Add two tablespoons of the béchamel onto each piece of chicken and spread it evenly over the chicken ensuring that all of the chicken is covered.
Mix the cheeses and add on top of the chicken pieces making sure there is plenty of cheese on top of each piece of chicken.
Heat a grill and place the chicken in, grill until all the cheese is melted.
Plate up, serve with fries and salad, lick your lips and enjoy. #jamaican #carribean #carribeanfood #jamaicanfood #easyrecipe #food #fakeaway #chickenparmesan