My friends know that I am a foodie. Therefore, I often receive food or food-related items as gifts. My friend and co-worker, Patti, was kind enough to give me a jar of Hot Pepper Jelly for Christmas. It has been on my counter, practically taunting me, ever since. For several weeks now, I have looked for just the right recipe to use this wonderful concoction. Finally, I found one deserving of the honor.
Aren’t we always looking for new ways to liven up the same old chicken dinner? I am excited to bring this recipe to you, courtesy of Diana Rattray of Southern Living’s online magazine. I like it because it the hot pepper jelly lends a sweet and spicy tang to the chicken, without overwhelming it – so even your kids will like it. Thanks, Patti!
- Heat oven to 425°.
- Line a baking pan with non-stick foil.
- Trim excess skin and fat from chicken.
- Pat dry and sprinkle with the seasoning blend or salt and pepper.
- Arrange the chicken, bone side down, in the baking pan.
- Bake at 425° for 20 minutes.
- Meanwhile, combine the jelly, butter, mustard, and pepper in a saucepan and heat until hot and well blended.
- Brush the chicken breasts with about half of the jelly mixture and return to the oven.
- Bake for another 10 minutes, or until chicken reaches about 165°, brushing with the remaining jelly mixture a few minutes before it’s done.
Food Mingle Blog Alternatives and Substitutions:
- Don’t skip the step of lining the baking pan with non-stick foil – it makes for very easy clean up of a sticky pan.
Yield: 4 servings
Source: http://www.southernliving.com by Diana Rattray