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Roasted Jerk Chicken with Spinach Mozzarella Melt

A roasted jerk chicken topped with spinach and mozzarella for a hot, hot, hot main dish. Spicy hot, fresh spinach, and gooey ooey cheese yumminess.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Chicken
Servings: 8 tenderloins
Author: Ellen

Ingredients

  • 8 chicken tenderloins
  • 16 to 30 spinach leaves (depending on their size)
  • 8 slices of mozzarella cheese
  • 1/4 cup jerk dry rub

Jerk Dry Rub

  • 1/2 tsp allspice
  • 1/4 tsp black pepper
  • 1 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp sugar

Instructions

  • 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

Jerk Dry Rub

  • Place all ingredients into a bowl, whisk together
  • Store in a airtight container up to 3 months.