Pepper Jelly Glazed Chicken Recipes

PEPPER JELLY GLAZED CHICKEN

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.

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.

PEPPER JELLY GLAZED CHICKEN

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.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.