
Chicken Breast With Hot Pepper Jelly
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #21482
October 25, 2015
""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
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.