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    Callaghan Vineyards Chili-Cheese Chicken


    Source of Recipe


    Sunset Magazine

    Recipe Introduction


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

    Recipe Link: http://sunset.com

    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
 

 

 

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