Friday 9.18.2020

Chris, Pool, Jaffee & Paytyn

Clean and Jerk
1 – 1 – 1 – 1 – 1 – 1 – 1

“Shoot Your Shot”
8 Minute Clock:

1:30 AMRAP – Ground to Overhead
3:00 Rest
1:00 AMRAP – Ground to Overhead
2:00 Rest
0:30 AMRAP – Ground to Overhead

Recipe of the Week:
If you love jalapeno poppers then today’s recipe was made for you. Try out this Kickin’ Like Van Damme Chicken Fingers.

Ingredients:
2 large boneless, skinless chicken breasts
2 red bell peppers
12 slices of bacon
1 jalapeño, cut into 36 slices
3 tbsp. Massie Mayo
Cilantro, to garnish
Olive oil, as needed
Kosher salt, to taste
Black pepper, to taste
5 parsnips, peeled and chopped into uniform 2-in. chunks

Instructions:
1) Cut the bell peppers and chicken breasts into 12 fingersized slices.
2) Season the chicken with kosher salt and pepper on both
sides, and place one piece of chicken inside each piece of
bell pepper.
3) Place 3 slices of jalapeño on each piece of chicken.
4) Wrap each bell-pepper slice with a piece of bacon and
perform the “double tuck” technique, where both ends of
the bacon are tucked to ensure it doesn’t unravel when
cooking.
5) Heat a 14-in. skillet over medium-high heat and add a
teaspoon of olive oil. When the pan is hot, add the chicken
fingers, seam-side down.
6) Cook, turning regularly, until the chicken fingers are
caramelized on all sides and reach an internal temperature
of 165 F. Cut the heat and remove the fingers from the
pan.
7) Make a bed of parsnip puree (see below) on a plate, top
with 2-3 chicken fingers, drizzle with Massie Mayo and
garnish with cilantro. (For added flavor, fold some chipotle
puree into your Massie Mayo.)

Kickin’ Like Van Damme Chicken Fingers

Recipe of the Week:
If you love jalapeno poppers then today’s recipe was made for you. Try out this Kickin’ Like Van Damme Chicken Fingers.

Ingredients:
2 large boneless, skinless chicken breasts
2 red bell peppers
12 slices of bacon
1 jalapeño, cut into 36 slices
3 tbsp. Massie Mayo
Cilantro, to garnish
Olive oil, as needed
Kosher salt, to taste
Black pepper, to taste
5 parsnips, peeled and chopped into uniform 2-in. chunks

Instructions:
1) Cut the bell peppers and chicken breasts into 12 fingersized slices.
2) Season the chicken with kosher salt and pepper on both
sides, and place one piece of chicken inside each piece of
bell pepper.
3) Place 3 slices of jalapeño on each piece of chicken.
4) Wrap each bell-pepper slice with a piece of bacon and
perform the “double tuck” technique, where both ends of
the bacon are tucked to ensure it doesn’t unravel when
cooking.
5) Heat a 14-in. skillet over medium-high heat and add a
teaspoon of olive oil. When the pan is hot, add the chicken
fingers, seam-side down.
6) Cook, turning regularly, until the chicken fingers are
caramelized on all sides and reach an internal temperature
of 165 F. Cut the heat and remove the fingers from the
pan.
7) Make a bed of parsnip puree (see below) on a plate, top
with 2-3 chicken fingers, drizzle with Massie Mayo and
garnish with cilantro. (For added flavor, fold some chipotle
puree into your Massie Mayo.)