Breasts - Chile-Cheese Chicken

By á-47

Ingredients

• 6 Tbsp. jalapeno jelly
• 3 Tbsp. white wine vinegar
• 2 Tbsp. Dijon mustard
• 2 Tbsp. honey
• 4 boneless, skinless chicken breasts (11/2 lb total), rinsed and patted dry
• 1 can (7 oz) while green chilies
• 5 oz. sliced jack cheese
• salt and pepper

Preparation

Step 1

In a 9x13 dish, combine jelly, vinegar, mustard, and honey. Put in a 375 degree oven and occasionally whisk until jelly is melted and sauce blended, 5-10 minutes.

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

Bake in a 375 degree oven for 15 minutes.

Pull 4 chilies open on 1 side and lay flat. Put 1 chili over each chicken piece. Reserve extr4a chilies for other use. 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, 5-10 minutes or more.

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