| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Sunset Magazine |
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Attributes:
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Quick and Easy |
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Comments:
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Cut any extra canned chilies into thin strips and drape over cooked chicken to serve. |
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Serving Suggestions:
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Ingredients:
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6 tbs. green jalapeño jelly 3 tbs. white wine vinegar 2 tbs. Dijon mustard 2 tbs. honey 4 boned, skinned chicken breast halves, rinsed and patted dry 1 can (7 oz.) whole green chilies 5 oz. sliced jack cheese Salt and pepper |
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Instructions:
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1. In a 9 by 13 inch pan, combine jelly, vinegar, mustard, and honey. Put in a 375° F. oven and occasionally whisk until jelly is melted and sauce blended, 5 to 10 minutes. 2. Turn chicken over in jelly sauce in pan, arranging pieces side by side. 3. Bake in a 375°F. oven for 15 minutes. 4. Pull 4 chilies open on 1 side and lay flat. Put 1 chili over each chicken piece. Reserve extra chilies for other uses (see Comments). Lay cheese on chili and chicken, covering evenly, bast with jelly sauce. 5. Continue to bake chicken until it is no longer pink in the thickest part (cut to test), 5 to 10 minutes more. 6. Put chicken on plates and spoon sauce around portions. Season to taste with salt and pepper. |
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Related recipes:
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None |
2003-01-18