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Name: Pepper Jelly Ginger-Glazed Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Breasts, chicken, boned, skinned (halves, broiler/fryer); 1 ts Ginger minced; 8 ts Oil, olive divided; 1/4 c Vinegar, white wine; 4 ts Cajun seasoning; Pepper, red, Jalapeno; 1/4 c Onion, red finely chopped; 1/4 c Jelly, Jalapeno, red,; 1/2 c Broth, chicken; Pepper, green, Jalapeno

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INGREDIENTS

4 Breasts, chicken, boned, skinned ; (halves, broiler/fryer)
1 ts Ginger ; minced
8 ts Oil, olive ; divided
1/4 c Vinegar, white wine
4 ts Cajun seasoning
Pepper
Pepper, red, Jalapeno
1/4 c Onion, red ; finely chopped
1/4 c Jelly, Jalapeno, red,
1/2 c Broth, chicken
Pepper, green, Jalapeno

Servings

INSTRUCTIONS

Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of Cajun seasoning; set aside. In a large non-stick frypan, place the remaining olive oil, and heat over medium flame. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Remove the chicken and keep warm. To the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. Add ginger root during the last minute of cooking. Next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates. Add pepper jelly and cook until the jelly melts. Add broth to the pan; return the chicken to the pan and cook, turning, about 5 minutes or until sauce is reduced and chicken is glazed. Arrange the cooked chicken on a serving platter and pour the remaining sauce over it. Garnish with Jalapeno peppers. Cook: Julie P. Dematteo, Clementon, New Jersey Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

NOTES

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Pepper Jelly Ginger-Glazed Chicken

4 Breasts, chicken, boned, skinned (halves, broiler/fryer)
1 ts Ginger minced
8 ts Oil, olive divided
1/4 c Vinegar, white wine
4 ts Cajun seasoning
 Pepper
 Pepper, red, Jalapeno
1/4 c Onion, red finely chopped
1/4 c Jelly, Jalapeno, red,
1/2 c Broth, chicken
 Pepper, green, Jalapeno

Brush each chicken breast with 1 teaspoon of olive oil; sprinkle  each portion with 1 teaspoon of Cajun seasoning; set aside.         In a large non-stick frypan, place the remaining olive oil, and  heat over medium flame.         Add chicken and cook, turning, for about 10 minutes or until the  chicken is brown on all sides.  Remove the chicken and keep warm.         To the same frypan, add the onion, and cook for 3 minutes or  until the onion is slightly tender.  Add ginger root during the last  minute of cooking.         Next, stir in the vinegar; increase heat if necessary and boil  until vinegar almost evaporates.         Add pepper jelly and cook until the jelly melts.         Add broth to the pan; return the chicken to the pan and cook,  turning, about 5 minutes or until sauce is reduced and chicken is  glazed.         Arrange the cooked chicken on a serving platter and pour the  remaining sauce over it.         Garnish with Jalapeno peppers.         Cook:  Julie P. Dematteo, Clementon, New Jersey         Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest       :       Delmarva Poultry Industries, Inc.       :       Georgetown, Delaware, 19947-9622    File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 4

Calories: 221
Calories from Fat: 96 (43%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 1.3g
Cholesterol 68.4mg		21 %
Sodium 122mg		4 %
Potassium 352.8mg		9 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.8g
Protein 27.8g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 221

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