Prep 15 mins
Cook 45 mins
I found this recipe in our news paper. It has a savory sauce, not to sweet with a hint of heat. I use Braswell's Red Pepper Jelly, and I find this in the jams and jelly section of my local grocery store. I serve this over Uncle Ben's long grain rice.
- 4 boneless skinless chicken breasts
- 1⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons lemon pepper seasoning
- 1⁄2 teaspoon salt
- 1⁄2 cup finely choped onion
- 1⁄4 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1⁄2 cup apple juice
- 1 (10 1/2 ounce) jar red pepper jelly
- 1 granny smith apple, peeled, cored and thinly sliced
- Rinse chicken and pat dry with a paper towel. Combine flour, lemon pepper seasoning and garlic powder in a shallow bowl or a ziplock bag. Dredge chicken in the flour mixture and coat well.
- Heat oil in a large skillet. brown chicken and remove from pan.
- Add onions to the pan and cook until tender. Add apple juice and jelly. Cook and stir until jelly melts and sauce thickens.
- Add chicken and apple slices back into the pan. Cover and reduce heat to low. Cook 30 minutes or until chicken is completely done and apple slices are tender.
My husband bought green pepper jelly instead of mint jelly by mistake (because it was green :)) So, my search was on to find a green pepper jelly recipe. I am so happy I came upon this one. It was delicious! I made a couple of modifications only because I didn't have the ingredients. I used boneless chicken breasts and I substituted the lemon pepper seasoning with Mrs. Dash grilling blends (Chicken), I didn't have any apple juice so used apple sauce and added about a 1/4 cup of water. It had just the right amount of heat. My family rated it a 5!
This chicken dish was really different. I could only find Hot red pepper jelly in my local store so my chicken ended up very spicey. I think if I had used less of the jelly, I would have been able to taste some of the other flavors in the dish. The ingredients list had salt listed, but the directions did not mention where to add it. I added the salt to the flour mixture. Thanks for posting your recipe. Made for Fall PAC 2008.