Last night I told Chad I would make him dinner as I have not been doing that much lately. So I decided to start with what I had in the freezer.
I found a couple of chicken breasts that I took out to thaw. Thinking I would make chicken fingers, but then later decided I wanted something different. Then I found this recipe for Pepper Jelly Glazed Chicken, as I had a half a jar of pepper jelly just sitting in the fridge, plus the other ingredients.
It turned out really good. Initially sweet, but then you taste a little kick. I served it with rice and green beans (Target sells awesome frozen veggies that you steam right in the bag). The sauce was really good over the rice.
I did make some adjustments as I didn’t feel like measuring. So maybe it was accurate, but I just guesstimated my ingredients. If you don’t like guesstimating, check out the recipe at the link above, else here’s how I did it.
2 large boneless skinless chicken breasts
about 1/3 cup red pepper jelly
about 1/3 cup Dijon mustard
about 1/3 cup honey
1. Preheat the oven to 350 degrees F (175 degrees F).
2. Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
3. Bake uncovered for about 45 minutes, basting occasionally, until chicken is no longer pink, and the juices run clear.