Roasted Jerk Chicken with Spinach Mozzarella Melt

• Gluten free

• Meat

  • 8 Chicken tenderloins
  • 1/4 cup Jerk dry rub

• Produce

  • 16 Spinach

• Dairy

  • 8 slices Mozzarella cheese

Found on lmld.org

Description

Ingredients

• 8 chicken tenderloins
• 16 to 30 spinach leaves (depending on their size)
• 8 slices of mozzarella cheese
• ¼ cup jerk dry rub
• ½ tsp allspice
• ¼ tsp black pepper
• 1 tsp cayenne pepper
• ¼ tsp cinnamon
• ¼ tsp crushed red peppers
• 1 tsp dried thyme
• 1 tsp garlic powder
• ¼ tsp nutmeg
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp sugar

Directions

• Sprinkle 1 to 2 pinches of jerk dry rub over each chicken tenderloin, rub or massage right in
• Turn chicken over and repeat
• Cover and set in fridge for 20 minutes to 8 hours
• Preheat oven to 375 degrees
• Spray with oil or line a cookie sheet with parchment paper, set a cooling rack on the cookie sheet
• Lay each chicken tenderloin on the cooling rack
• Roast for 10 minutes, turn the chicken tenderloin over and roast for another 10 minutes or until internal temperature is 165 degrees
• Turn oven broiler on and broil for 2 to 3 minutes just to add a bit of color to the chicken
• Top each chicken tenderloin with 2 to 3 spinach leaves (enough to cover)
• Top with a mozzarella cheese slice
• Broil for 2 to 5 minutes, just to start the cheese melting and browning
• Remove from oven and serve warm
• Place all ingredients in a small bowl, mix together.
• Store in an airtight container up to 3 months