Callaghan Vineyards Chili-Cheese Chicken
Cut any extra canned chilies into thin strips to drape over cooked chicken. Karen Callaghan shares this recipe.
How to Make It
Step 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.
Step 2
2
Turn chicken over in jelly sauce in pan, arranging pieces side by side.
Step 3
3
Bake in a 375° oven for 15 minutes.
Step 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.
Step 5
5
Continue to bake chicken until it is no longer pink in thickest part (cut to test), 5 to 10 minutes more.
Step 6
6
Put chicken on plates and spoon sauce around portions. Season to taste with salt and pepper.
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
Directions
Step 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.
Step 2
2
Turn chicken over in jelly sauce in pan, arranging pieces side by side.
Step 3
3
Bake in a 375° oven for 15 minutes.
Step 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.
Step 5
5
Continue to bake chicken until it is no longer pink in thickest part (cut to test), 5 to 10 minutes more.
Step 6
6
Put chicken on plates and spoon sauce around portions. Season to taste with salt and pepper.
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