Yield
Makes 4 servings

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

How to Make It

Step 1

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.

Step 2

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

Step 3

Bake in a 375° oven for 15 minutes.

Step 4

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.

Step 5

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

Step 6

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

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