Thursday, November 8, 2012

Jalapeno-Glazed Chicken

Next week, we have another class at CU. The theme is chicken, requested by the students. Chicken is quick, easy, versatile, and reasonably priced. That makes it a popular choice with time-strapped students on a budget. We'll be posting the recipes we are cooking next week right after the class, but we'll get things started with a very easy but intensely flavored dish.

It's a Mexican-inspired recipe that takes advantage of the sweet and spicy flavors of jalapeno jelly. Jalapeno jelly is not terribly hot but it is very flavorful. You can use green or red jalapeno jelly. The red version is less grassy and herbal tasting than the green. If you don't like cilantro, substitute parsley.

Jalapeno-Glazed Chicken Breasts
(serves 4)

⅔ cup jalapeno jelly, about 7 ounces
½ cup chopped fresh cilantro
2 Tablespoons white wine vinegar
4 chicken breasts halves, preferably with skin (about 1 pound total)
salt and black pepper

Preheat oven to 400°F. Combine jalapeno jelly, cilantro, and vinegar in a small saucepan. Heat over low heat, stirring, until jelly is dissolved. Keep warm.

Place chicken in a 8x5" baking dish. Season with salt and pepper. Bake, skin side up, for 25 minutes. Spoon glaze over chicken and bake for another 5 minutes. Serve with remaining glaze.

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