Chicken Breast With Hot Pepper Jelly Food

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

CHICKEN BREAST WITH HOT PEPPER JELLY

Steps:

• Pound chicken breast to an even thickness.
• Cut celery stalks into 2 inch long "matchsticks".
• In a small bowl, combine the pepper jelly and mustard, set aside.
• Season both sides of the chicken breast with salt and pepper.
• In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
• Cook 5 minutes on each side.
• Tilt the skillet and pour off most of the fat.
• Add 1 tbs. water and shake skillet to loosen browned chicken bits.
• Push chicken to one side of skillet.
• Add celery sticks, stirring for 1 miunte.
• Add pepper jelly mixture and lemon juice.
• Shake to coat the chicken with the sauce.
• Cook until the sauce is reduced to just a glaze. (30-40 seconds).
• Transfer chicken to a serving dish and garnish the top with the celery matchsticks.

CHICKEN BREASTS GLAZED WITH HOT PEPPER JELLY

Steps:

• In a small bowl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon juice; set aside.
• POUND chicken breasts to even thickness, season the chicken breasts on both sides with salt and pepper.
• In a large skillet, melt the butter over moderately high heat.
• When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 4 minutes per side.
• Push chicken to one side, loosen the browned bits on the bottom; add onion and chicken broth, cook until onion is tender, about 7 minutes.
• Add the pepper jelly mixture to the pan and coat the chicken with the sauce.
• Cook until the sauce is reduced and if you get impatient, try adding some dry Italian bread crumbs to thicken it up.
• Taste test and season with salt and pepper, if needed.
• Transfer the chicken to plates and spoon onion sauce on top.

CROCKPOT HOT PEPPER JELLY CHICKEN

Steps:

• 1. Clean the chicken and put into a crock pot. Pour over that 1 pint of hot pepper jelly. I made mine with only 3 hot peppers. so it wasn't too hot.
• 2. cook on low for 8 hours. in last 2 hours turn over on it's breast. It will come out a nice golden brown. I think it is because of the sugar content of the jelly

CHICKEN WITH SWEET JALAPENO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.

CHICKEN BREASTS GLAZED WITH HOT PEPPER JELLY

Steps:

• 1. In a small bowl, combine the pepper jelly and mustard; set aside. Season the chicken breasts on both sides with salt and pepper. In a large skillet, melt the butter over moderately high heat. When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
• 2. Tilt the skillet and pour off most of the fat. Add 1 tablespoon of water and shake the pan to loosen the browned bits on the bottom. Push the chicken to one side, add the celery matchsticks and cook, stirring, for 1 minute. Add the pepper jelly mixture and the lemon juice to the pan and shake to coat the chicken with the sauce. Cook until the sauce is reduced to a glaze, about 30 seconds. Season with salt and pepper.
• 3. Transfer the chicken to plates and spoon the celery matchsticks on top. Garnish with the celery leaves and serve at once.

ROAST CHICKEN BREASTS WITH PEPPERS

Steps:

• In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

CHICKEN JELLY WITH COLD POACHED CHICKEN

Steps:

• Add chicken backs and necks to 4 quarts of water in a large pot. Press the cloves into the onion and add to the pot along with the parsley, celery and peppercorns. Bring to a boil. Lower heat and simmer slowly for 3 hours, skimming off the foam. Season with salt.
• If you wish to save the gizzards for another use, tie them in cheesecloth. Add them to the pot with 1 quart of water. Simmer 2 more hours.
• Remove and save gizzards if desired. Strain broth through a fine mesh sieve. Clean pot and pour broth back in. Bring to a boil, lower the heat slightly and simmer for 1 1/2 hours. Lower the heat so the broth is at a bare simmer. Add chicken breasts and poach until just cooked through, about 25 minutes. Remove breasts from the broth and set both aside to cool.
• Refrigerate chicken and broth overnight. Remove layer of fat from chicken jelly. Remove the breast meat from the bones and thinly slice on the diagonal. Season with salt and pepper. Spoon some jelly into 4 bowls and fan chicken over it. Sprinkle with parsley and serve. Leftover chicken jelly can be used in soups or sauces for a rich chicken broth.