Callaghan Vineyards Chili-Cheese Chicken

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

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 448
Caloriesfromfat 26 %
Protein 48 g
Fat 13 g
Satfat 6.8 g
Carbohydrate 30 g
Fiber 0.5 g
Sodium 791 mg
Cholesterol 136 mg

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

Preparation

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.

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

3. Bake in a 375° oven for 15 minutes.

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.

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

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

Note:

Karen Callaghan,

Sunset

August 1999
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