Chicken Breast With Hot Pepper Jelly

(3)
Write Review
Chicken Breast With Hot Pepper Jelly
Chicken Breast With Hot Pepper Jelly
Chicken Breast With Hot Pepper Jelly
Chicken Breast With Hot Pepper Jelly
4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #21482

October 25, 2015

Categories: Dinner, Main Dish, Poultry, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

""This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!""

Original recipe yields 4 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (204.6 g)
  • Calories 224
  • Total Fat - 9.4 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 423.5 mg
  • Sodium - 191.9 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.5 g
  • Protein - 30.7 g
  • Calcium - 44.9 mg
  • Iron - 4.6 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.1 mg

Step 1

Pound chicken breast to an even thickness.

Step 2

Cut celery stalks into 2 inch long "matchsticks".

Step 3

In a small bowl, combine the pepper jelly and mustard, set aside.

Step 4

Season both sides of the chicken breast with salt and pepper.

Step 5

In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.

Step 6

Cook 5 minutes on each side.

Step 7

Tilt the skillet and pour off most of the fat.

Step 8

Add 1 tbs. water and shake skillet to loosen browned chicken bits.

Step 9

Push chicken to one side of skillet.

Step 10

Add celery sticks, stirring for 1 minute.

Step 11

Add pepper jelly mixture and lemon juice.

Step 12

Shake to coat the chicken with the sauce.

Step 13

Cook until the sauce is reduced to just a glaze. (30-40 seconds).

Step 14

Transfer chicken to a serving dish and garnish the top with the celery matchsticks.

Tips & Variations


No special items needed.
Tags : Dinner Main Dish Spicy

Related

Write Review
lazyme

Great chicken. I love jalapeno jelly so knew that I would like this. I got a little carried away with the celery and probably added too much.......but that was good too. Thanks for sharing this nice keeper, Teresa.

review by:
(29 Jun 2020)
TwisSis RIP Forever in our Kitchen

Made as written for the FYC Tag Game - When I lived in Tulsa & Dallas B4 moving to Iceland, using hot pepper jelly (or jalepeno jelly) in recipes was a pleasure taken for granted. So it was a culture shock to find I couldn't buy it here. It was always on my shopping list when we visited the US, but that hasn't been an option for nearly 5 yrs. Now a friend from the US visits here often & keeps me supplied. Choosing to make your recipe was a no-brainer for me & the result was an excellent easy-fix. The chicken was moist & flavorful & the glaze-like sauce was divine. We both loved it! Thx for sharing this recipe, Teresa. :-)

review by:
(19 Oct 2016)
Gerry

Another quick and easy recipe that tastes as good as it looks. Loved the combination of the pepper jelly, Dijon mustard and lemon juice, so much so that as well as chicken breasts have plans to do chicken drummettes in the oven using this combination - I am sure it would work equally well. Thank you for another great Teresa recipe!

review by:
(27 Jan 2016)