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Callaghan Vineyards Chili-Cheese Chicken




Source of Recipe


(Donnag)


Recipe Introduction


Cut any extra canned chilies into thin strips to drape over cooked chicken. Karen Callaghan shares this recipe.


List of 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

Recipe


















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.

Turn chicken over in jelly sauce in pan, arranging pieces side by side.

Bake in a 375° oven for 15 minutes.

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.

Continue to bake chicken until it is no longer pink in thickest part (cut to test), 5 to 10 minutes more.

Put chicken on plates and spoon sauce around portions. Season to taste with salt and pepper.

Yield: Makes 4 servings