Chicken Breasts Glazed With Hot Pepper Jelly

Total Time
30mins
Prep 15 mins
Cook 15 mins

I made with my Hot Pepper Jam for Bread Machine . Hope you like as much as we do.

Ingredients Nutrition

Directions

  1. In a small bowl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon juice; set aside.
  2. POUND chicken breasts to even thickness, season the chicken breasts on both sides with salt and pepper.
  3. In a large skillet, melt the butter over moderately high heat.
  4. When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 4 minutes per side.
  5. Push chicken to one side, loosen the browned bits on the bottom; add onion and chicken broth, cook until onion is tender, about 7 minutes.
  6. Add the pepper jelly mixture to the pan and coat the chicken with the sauce.
  7. Cook until the sauce is reduced and if you get impatient, try adding some dry Italian bread crumbs to thicken it up.
  8. Taste test and season with salt and pepper, if needed.
  9. Transfer the chicken to plates and spoon onion sauce on top.
Most Helpful

5 5

This was so yummy! I doubled the recipe of the sauce except used 1 tsp oregano but used only 3 chicken breasts. Put on top of brown rice and served with a garden salad. Thanks for sharing!

5 5

This was a lovely dish! I made a big batch of pepper jelly last year and was looking for recipes other then over cream cheese when I came across this one. The chicken was tender, the glaze was absolutely divine! I served it with parmesan polenta, sauteed mushrooms and cherry tomatoes. This is a keeper! Thank you, WiGal for helping me use up my pepper jelly!.

5 5

Delicious!! I loved the sauce and onions. Perfect directions and such a wonderful outcome. I absolutely loved the hot pepper jelly with the chicken. I might omit the oregano next time, as a personal preference. Thank you for a fabulous recipe!