Jalapeno Chicken Breasts Recipe
Ingredients
| 6 (4-ounce) skinned, boned chicken breast halves | ||
| All purpose flour | 2 Tablespoon | |
| Vegetable cooking spray | ||
| Garlic | 2 Clove (5gm), minced | |
| 1/2 cup hot jalapeno jelly | ||
| 1 tablespoon low-sodium soy sauce | ||
| Ripe olives | 1 1/2 Tablespoon, chopped | |
Directions
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Sprinkle chicken with flour.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken, and cook 4 minutes on each side or until browned.
Coat a small saucepan with cooking spray; place over medium-high heat until hot.
Add garlic, and saute until tender.
Add jelly and soy sauce; reduce heat, and cook until jelly melts, stirring constantly.
Spoon jelly mixture over chicken; simmer, uncovered, 5 minutes or until chicken is tender.
Transfer chicken to a serving platter; spoon sauce over chicken.
Sprinkle with olives.
Sprinkle chicken with flour.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken, and cook 4 minutes on each side or until browned.
Coat a small saucepan with cooking spray; place over medium-high heat until hot.
Add garlic, and saute until tender.
Add jelly and soy sauce; reduce heat, and cook until jelly melts, stirring constantly.
Spoon jelly mixture over chicken; simmer, uncovered, 5 minutes or until chicken is tender.
Transfer chicken to a serving platter; spoon sauce over chicken.
Sprinkle with olives.
Chef
