Chicken Breast With Hot Pepper Jelly

"This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Nimz_ photo by Nimz_
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • Pound chicken breast to an even thickness.
  • Cut celery stalks into 2 inch long "matchsticks".
  • In a small bowl, combine the pepper jelly and mustard, set aside.
  • Season both sides of the chicken breast with salt and pepper.
  • In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
  • Cook 5 minutes on each side.
  • Tilt the skillet and pour off most of the fat.
  • Add 1 tbs. water and shake skillet to loosen browned chicken bits.
  • Push chicken to one side of skillet.
  • Add celery sticks, stirring for 1 miunte.
  • Add pepper jelly mixture and lemon juice.
  • Shake to coat the chicken with the sauce.
  • Cook until the sauce is reduced to just a glaze. (30-40 seconds).
  • Transfer chicken to a serving dish and garnish the top with the celery matchsticks.

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  1. Update: I made this wonderful chicken today, exactly as written, using the celelry. Don't leave it out, it really adds to the flavor of the dish. Wonderful served with mashed potatoes and carrots. <br/><br/>We really enjoyed this tasty meal Teresa. The chicken was wonderful, great flavor, moist and juicy, very tender. The sauce was wonderful. I served it over homemade spagetti noodles, that I coated in the sauce for an extra treat. Made as noted but omitted the celery, as I was out. Thank you for sharing this keeper Teresa.
  2. This is one of the best chicken breast recipes that I have made in a very long time. I just canned Jellyqueen's recipe #58516 and used it to make this recipe. I had made a hotter version so there was a lot of delicious heat. The chicken was very tender and so, so flavorful. I made 4 times the sauce than the recipe called for, decreasing the Dijon mustard to half. You can bet I'll be making this alot. Too bad for the recipents of my pepper jelly. It is mine. :) Thanks Teresa for a great recipe. Made for PAC Fall 2011
  3. I halved a boneless chicken breast to get an equal thinness, and halved the other ingredients. I absolutely loved the celery sticks in the sauce.....that was the unexpected bonus in the recipe. The celery sticks with the sauce were yummy. This was a really delicious quick and easy chicken dish....I'm saving it to make again! Thanks for sharing. Made for Zaar Stars.
  4. I made this using our own Recipe #315991 for the pepper jelly. I didn't have any celery, but did have some portabella mushrooms to use up so after the chicken and mushrooms were done, I removed them from the pan and added the jelly, mustard, and lemon juice. I gave a quick stir and added back the chicken, coated, and placed on white bread. I then added the mushrooms to the jelly/mustard sauce and placed them over top the chicken (although I took the photo without the mushrooms). Buddha said the mushrooms really made this recipe 'pop' and gave it a wow factor. I told him the shrooms were accidental only because they had to be used up before they went bad, and he said you could do the sauce with just mushrooms and serve as a condiment. The only qualm he had was that the white bread did not hold up to the sandwich and would be better on a roll. Anyway, definitely a keeper with added possibilities, and definitely will make again. Thanks for sharing!
  5. Got enough attention from DH as if I were cooking naked. Made for PRMR.


  1. love
  2. Spicy goodness! The changes I made were due to personal preference and from other reviewers suggestions. I'm sure it would have been great as written. Doubled the sauce and celery. After flattening the chicken I cut them in half lengthwise. Sprinkled with Montreal Chicken Seasoning instead of salt and pepper. Cooked 4 minutes on first side, flipped and cooked on the other side 4 minutes, flipped and repeated for a total of about 8 minutes per side. Served with rice and roasted asparagus. Added some sauce and celery sticks over the rice. DH and I both enjoyed this very much. Nice presentation, too!


<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
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