Chicken Breast With Hot Pepper Jelly Recipes

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.

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.

JALAPENO PEPPER JELLY CHICKEN

Steps:

• Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
• Combine garlic salt, chili powder, pepper, cumin and oregano.
• Rub some of the seasoning on both sides of each breast.
• Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
• Transfer to serving platter and keep warm.
• Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
• Spoon sauce over chicken and serve.

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, 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.
• 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.
• Transfer the chicken to plates and spoon the celery matchsticks on top.
• Garnish with the celery leaves and serve at once.

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