Pepper Jelly Ginger-Glazed Chicken

Chicken Recipes 'To-Go'

Chicken And Ginger Recipes

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Ingredients:

4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
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
1 pepper, red, jalapeno
1 pepper, green, jalapeno

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

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)