Callaghan Vineyards Chili-Cheese Chicken

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

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Nutritional Information

Amount per serving
  • Calories: 448
  • Calories from fat: 26%
  • Protein: 48g
  • Fat: 13g
  • Saturated fat: 6.8g
  • Carbohydrate: 30g
  • Fiber: 0.5g
  • Sodium: 791mg
  • Cholesterol: 136mg


  • 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


  1. 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. 2. Turn chicken over in jelly sauce in pan, arranging pieces side by side.
  3. 3. Bake in a 375° oven for 15 minutes.
  4. 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. 5. Continue to bake chicken until it is no longer pink in thickest part (cut to test), 5 to 10 minutes more.
  6. 6. Put chicken on plates and spoon sauce around portions. Season to taste with salt and pepper.
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