Callaghan Vineyards Chili-Cheese Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cut any extra canned chilies into thin strips to drape over cooked chicken. Karen Callaghan shares this recipe. Ingredients:
6 tablespoons green jalapeño jelly |
3 tablespoons white wine vinegar |
2 tablespoons dijon mustard |
2 tablespoons honey |
4 boned, skinned chicken breast halves (1 1/2 lb. total), rinsed and patted dry |
1 can (7 oz.) whole green chilies |
5 ounces sliced jack cheese |
salt and pepper |
Directions:
1. In a 9- by 13-inch pan, combine jelly, vinegar, mustard, and honey. Put in a 375° oven and occasionally whisk until jelly is melted and sauce blended, 5 to 10 minutes.
2. Turn chicken over in jelly sauce in pan, arranging pieces side by side.
3. Bake in a 375° oven for 15 minutes.
4. Pull 4 chilies open on 1 side and lay flat. Put 1 chili over each chicken piece. Reserve extra chilies for other uses. Lay cheese on chili and chicken, covering evenly; baste with jelly sauce.
5. Continue to bake chicken until it is no longer pink in thickest part (cut to test), 5 to 10 minutes more.
6. Put chicken on plates and spoon sauce around portions. Season to taste with salt and pepper.
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