Chicken Breasts Glazed With Hot Pepper Jelly Food

PEPPER JELLY GLAZED CHICKEN

Pepper Jelly Glazed Chicken image

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

Provided by CARTUIN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

Ingredients

4 bone-in chicken breast halves, with skin
⅓ cup red pepper jelly
⅓ cup Dijon mustard
⅓ cup honey

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.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g

CHICKEN BREASTS GLAZED WITH HOT PEPPER JELLY

Chicken Breasts Glazed with Hot Pepper Jelly image

From cooking.com, an easy and tasty chicken dish. I quadruple the sauce from what's stated, as we love our sauces.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 20m

Number Of Ingredients 7

Ingredients

2 Tbsp hot pepper jelly
1/2 tsp dijon mustard
2 1/2 lb boneless chicken breast halves, pounded lightly to an even thickness
2 Tbsp unsalted butter
2 medium celery ribs, cut into 2-inch-long matchsticks
1 Tbsp fresh lemon juice
1 Tbsp coarsely chopped celery leaves

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.

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