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

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Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

448 calories; calories from fat 26%; protein 48g; fat 13g; saturated fat 6.8g; carbohydrates 30g; fiber 0.5g; sodium 791mg; cholesterol 136mg.