1. Drop ginger, garlic, and jalapeno into food processor or blender and chop until finely minced.
2. Scrape down the bowl and add butter, parsley, salt and pepper. Thoroughly blend all ingredients.
3. Shape butter into a log, wrap in parchment and keep in the freezer until needed.
4. Marinate chicken breasts in Italian dressing mixed with cajun seasoning. Refrigerate 3-6 hours or overnight.
5. Remove chicken from marinade and cook on Blackstone griddle or skillet until done. Remove and slice thinly.
6. Sauté peppers and onions on griddle or in skillet until softened. Add rice and sauté until combined and crispy.
7. To serve, dish rice mixture into bowl and top with sliced chicken. Add a pat of jalapeno butter on top.
