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Pepper jelly ginger-glazed chicken
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| Artist: |
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| Categories: |
Chicken, Glaze, Jams & Jellies, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | 4 ea Breasts, chicken, halves | | | -- broiler/fryer, boned | | | -- skinned | | 8
| tsp | Oil, olive, divided | | 4
| tsp | Cajun seasoning | | 1/4
| cup | Onion, red, finely chopped | | 1
| tsp | Ginger, minced | | 1/4
| cup | Vinegar, white wine | | 1/4
| cup | Jelly, Jalapeno, red | | | -- pepper | | 1/2
| cup | Broth, chicken | | | Pepper, red, Jalapeno | | | Pepper, green, Jalapeno |
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Procedures:
| 1 | Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of cajun seasoning; set aside. | | 2 | in a large non-stick frypan, place the remaining olive oil, and heat over medium flame. | | 3 | add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. | | 4 | Remove the chicken and keep warm. | | 5 | to the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. | | 6 | Add ginger root during the last minute of cooking. | | 7 | next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates. | | 8 | add pepper jelly and cook until the jelly melts. | | 9 | 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. | | 10 | arrange the cooked chicken on a serving platter and pour the remaining sauce over it. | | 11 | garnish with jalapeno peppers. | | 12 | cook: julie p. | | 13 | Dematteo, clementon, new jersey |
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