Hot Pepper Chicken

Name: Hot Pepper Chicken
Yield: makes 6 servings
Ingredients: 1/3 cup hot pepper jelly; 1/3 cup Dijon mustard; 1/3 cup honey; 6 skinless, boneless chicken breast halves; 1 to 2 tablespoons pine nuts for garnish; Steamed rice

December 9, 2011

This simple sweet-hot glaze is one to remember when you’re down to the wire at dinnertime. Keep the ingredients on hand in your cupboard, ready to dress up ordinary chicken parts. Cover leftover glaze and store it in the refrigerator; it will keep for several weeks. In the convection oven, the chicken cooks quickly, retaining its tenderness and juiciness.

Recipe notes

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