Jennie Lynn Whatley of Huntsville AL passed away August 19, 2024, at the age of 67 surrounded by her fiancé’ and close friends. She was preceded in death by her father, Harold Prince Whatley; mother, Nancy Hill Sims; stepfather, Clifford Sims; and half-sister, Rachel Sims. She is survived by her sister, Amanda Whatley Saile (Jeff) of Dallas, TX; niece; Elizabeth Saile; numerous aunts, uncles, cousins, life-long friends and her fiancé’, Preston Thomas.
Jennie was born in Huntsville, AL, June 16, 1957, and spent her early years in New Hope, AL. At the age of ten her family moved to Huntsville where Jennie attended elementary school, middle school, and high school, making life-long friends. She was the glue that kept her closest friends in tight connection for decades, some driving long distances to be with her in her final days.
Jennie’s numerous talents were evident throughout her varied careers which spanned from the hospitality industry during and after college, to working for the Red Cross in Mobile supporting hurricane relief, to the electronic components industry, and computer systems sales support in Huntsville. She loved cooking and could often be found in the kitchen creating a meal or researching new recipes. When planning for dinner guests, she would poll all that would be joining her table to ensure that each enjoyed a delicious meal. A perfectly ripe tomato could make her day. She also loved her many pets, which thrived under her care. A good book could keep her entertained for hours. She frequented the library and participated in a book club with friends for several years.
Jennie greatly enjoyed the college football season, being a passionate, life-long, Auburn Tigers fan. She loved game day parties with friends. She would don the orange and blue and turn off her phone to watch the Tigers play yelling War Eagle so loudly she could be heard down the street. Jennie was fun-loving and adventurous, loving to travel and explore new places.
During her life she mostly lived in Huntsville but also lived in Mobile, Tuscaloosa (while studying accounting although she was an avid Auburn fan!), and most recently, Dania Beach, FL where she frequently enjoyed sunrises over the ocean and long rides along the beach.
Jennie was Preston’s perfect partner. While they had been separated for years, Jennie and Preston rekindled their strong and loving partnership spending only 2 days apart in the last seven years. Jennie had accepted Preston’s marriage proposal but her untimely passing intervened in their plans.
A Celebration of Life gathering will be announced at a later date.
Jennie loved to prepare Chicken Kiev for Preston. As a passing gesture here is her recipe. Enjoy it and share a meal with a loved one.
Chicken Kiev
Ingredients:
2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoon unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to ¼ inch thickness
Salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 large eggs, beaten
2 cups panko breadcrumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed
Directions
1. Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
2. Season chicken breasts with salt and pepper. Place ¼ of the butter mixture in the center of the wider end of each chicken breast.
3. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. Tightly wrap each chicken ball in plastic wrap; transfer to a plate chill in the freezer until slightly firm, about 30 minutes
4. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another bowl. Pour panko bread crumps into a third bowl.
5. Remove chicken breast balls from plastic wrap. Dredge the chicken balls in flour, egg, and breadcrumbs. Place chicken on plate; cover with plastic wrap; and return to freezer to chill, about 15 minutes.
6. Heat oil for frying to 350 degrees. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place chicken gathered side down, in the hot oil and cook until lightly golden. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.
7. Bake in preheated oven, about 15 to 17 minutes.
8. Let rest for a few minutes before serving, then enjoy.
