Recipe is using House of Jerky jerky, the Best Jerky! Naturally! (and I personally think some of the best jerky I’ve had)
Heat oven to 375F
- 6 large chicken breasts, pounded flat
- 3 eggs beaten w/ 3 oz water
- 1 1/2 cups of toasted pepitas
- 2 eggs
- 1/2 cup fine chopped toasted pepitas
- 1/3 cup shredded pepper jack cheese
- 1/2 cup (approximately 4-5 oz, HOJ®) fine diced black pepper turkey jerky
- 1 large red onion, sliced thin and caramelized
Mix all ingredients together and portion evenly between pounded chicken breasts, roll chicken with flap side down, dip in egg mixture and roll in toasted pepitas, bake on a sheet pan until Chicken is done. Sorry had to, chef’s joke, how long do you cook something, “until it’s done” Cook chicken until it reaches 165F
Cranberry Beurre Blanc Sauce
- 1 cup cranberry juice
- 1 cup fresh cranberries blanched
- ½ cup white wine vinegar
- 1 Tbsp finely chopped shallot
- 1 lb unsalted butter, cold
- Kosher salt, to taste
Heat cranberry juice, fresh cranberries, vinegar and shallots in a saucepan until the liquid boils, lower the heat a and continue simmering for about 4 minutes until the shallots are translucent and the cranberry soft, strain cranberry shallot mixture and reserve, return the remaining liquid to the hear and reduce down to about 2 tablespoons.
Cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
When the liquid has reduced to about 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
Season to taste with Kosher salt and return the cranberry and shallot mixture to the liquid.