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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (205g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar |
||
| Calories 344 | ||
| Calories from Fat 184 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 6.6g | ||
| Trans Fat 0.2g | ||
| Cholesterol 92mg | 30% | |
| Sodium 193mg | 8% | |
| Potassium 365mg | 10% | |
| Total Carbohydrate 7.9g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 5.5g | ||
| Protein 31.0g | 61% | |
Jalapeno Pepper Jelly Chicken
By: Lorac
Sep 10, 2002
Spice up your life a little with this easy to make stove top chicken dish.
SERVES 4
Ingredients
- 4 boneless chicken breasts
- 1/2 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar or red wine vinegar
- 2-3 tablespoons jalapeno jelly
Directions
1
Place breasts between sheets of wax paper and pound to 1/4 inch thickness.2
Combine garlic salt, chili powder, pepper, cumin and oregano.3
Rub some of the seasoning on both sides of each breast.4
Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.5
Transfer to serving platter and keep warm.6
Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.7
Spoon sauce over chicken and serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Sodak1951
On Apr 25, 2009
We can pepper jelly every summer and when I saw this recipe, I had to give it a try. What a wonderful sauce--I think this would be good on pork as well, We use different peppers in our jelly--tried the banana pepper jelly this time, but will be using all of our flavors--using a different one each time to find our favorite. Can't wait--thank you.
From: GinnyP
On Mar 9, 2003
This was definitely not what I expected! So when I got over it (haha) I realized I had a five star dish in front of me. It has a mild flavor, and is reminiscent of a meat dish with a sweet(ish) chutney. I think it would be great with mashed potatoes, and a green veggie with a sprinkling of balsalmic vinegar.
From: girarddj
On May 17, 2006
I only had regular red pepper relish and it turned out so well, the flavour was great. The next time I will use a hotter jelly, it should be terrific.
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