Pepper Jelly Drizzle Recipes
PEPPER JELLY GLAZED CHICKEN
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
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
PEPPER JELLY GLAZED CHICKEN
Make and share this Pepper Jelly Glazed Chicken recipe from Food.com.
Provided by Pamela
Categories High Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- For OAMC: Combine ingredients in a ziploc bag and place flat in freezer. To serve: Thaw overnight in fridge, dump into a casserole dish and bake at 350 degrees until chicken is cooked through and glaze is sticky.
- Or, Combine Pepper Jelly and lime juice in small saucepan. Heat until melted and smooth, stirring constantly. Grill chicken breasts for 15 to 20 minutes on each side or until internal temperature reaches 175 degrees and chicken is no longer pink in center. Brush pepper jelly mixture on chicken during the last 10 minutes of grilling.
Nutrition Facts : Calories 325.1, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 99.8, Carbohydrate 20, Fiber 0.3, Sugar 14.4, Protein 30.3
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- Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
- Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
- Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
- Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
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