Chicken Breast With Hot Pepper Jelly
Recipe: #21482
October 25, 2015
Categories: Chicken, Celery, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Boneless Pieces, Spicy, Kosher Meat, Chicken Dinner, more
""This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!""
Original is 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 by Step Method
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
No special items needed.
3 Reviews
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