Not long ago one cold winter’s day while putting together our weekly menu, I decided to put Jalapeno-Lime Glazed Drumsticks on the plan for the week. While the garden was no longer producing peppers, the Mexican Market up the street has the most amazing Jalapenos. Spicy supper on a cold night made sense.
The morning arrived to start my glazed drumstick. I walked out to our freezer, searched high and low for the package of drumsticks Hubby said were there. Now in all fairness, I was barefooted, standing on a huge slap of concrete and it was barely 40 degrees outside. Spending time in front of the freezer, digging through frozen foods was not something I wanted to do. Fine, I could not find those darn drumsticks to save my life. So it was time to punt. We had a package of thin-sliced Chicken Breast. Perfect. All I need do was make a few minor changes in my recipe, cross my fingers and hope for the best.
What was planned:
What was Cooked:
Wow! Since the chicken was thin sliced and boneless, it absorbed so much more of the sweet heat from the Jalapeno Pepper Jelly. It cooked up in half of the time, and best of all my guys loved it! Now I will admit, there was one other change to the original recipe besides the drumsticks and that was the type of oil used. I don’t know if Jalapeno Olive Oil is something that can be readily found. Living in California, in an ag-based community, we have access to fresh pressed olive oils with an assortment of flavors from Jalapenos to Lemons and Limes in addition to an assortment of herb infused oils. You can’t attend a street fair with locally produced products without finding someone with locally pressed olive oils. In that sense, I really think we are blessed. I think you might be able to find Jalapeno Olive Oil on line. If not, I’d be willing to bet there are sites willing to teach you how to make your own infused oils. And that might be fun.
Anyway, enough rambling – let’s get to cooking so we can get to eating! Don’t forget the Margaritas!
Jalapeno-Lime Glazed Chicken Breasts
1 (10 oz) jar Red Jalapeno Pepper Jelly
1/4 cup Lime Juice
6 thin Chicken Breasts
Salt to taste
Ground Jalapeno Seasoning to taste
1 tablespoon Butter
1 tablespoons Jalapeno Infused Olive Oil
2 fresh Jalapeno Peppers
In a small saucepan, heat jelly and lime juice over medium heat until melted. Keep warm.
Heat oven to 425 degrees. Spray a casserole dish with cooking spray, set aside.
Season chicken with salt and Jalapeno seasoning, set aside.
Melt butter with olive oil in a skillet over medium heat. Once hot, brown chicken breasts for about 3 minutes per side.
Brush breasts with pepper jelly, turn and brush other side. Pour a little jelly into the skillet. Let simmer for about 3 minutes.
Transfer breasts to the prepared casserole dish. Pour pepper jelly over the breasts, brush to coat. Slice jalapeno into rounds. Arrange over the chicken. Cover with foil, place in the heated oven and bake for 10 minutes.
Uncover, bake for 5 minutes longer. Serve and enjoy! Great with the usual sides of refried beans, Mexican Rice and warm tortillas.