How To make Pepper Jelly Ginger Glazed Chicken
4 ea Breasts, chicken, halves,
broiler/fryer, boned, :
skinned 8 ts Oil, olive, divided
4 ts Cajun seasoning
1/4 c Onion, red, finely chopped
1 ts Ginger, minced
1/4 c Vinegar, white wine
1/4 c Jelly, Jalapeno, red,
-- pepper 1/2 c Broth, chicken
Pepper, red, Jalapeno Pepper, green, Jalapeno Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of Cajun seasoning; set aside. In a large non-stick frypan, place the remaining olive oil, and heat over medium flame. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Remove the chicken and keep warm. To the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. Add ginger root during the last minute of cooking. Next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates. Add pepper jelly and cook until the jelly melts. Add broth to the pan; return the chicken to the pan and cook, turning, about 5 minutes or until sauce is reduced and chicken is glazed. Arrange the cooked chicken on a serving platter and pour the remaining sauce over it. Garnish with Jalapeno peppers. Cook: Julie P. Dematteo, Clementon, New Jersey Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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Apple Glazed Chicken Wings
INGREDIENTS ⬇️ ⬇️ ⬇️
18 - 20 split Chicken wing pieces
1 tsp ground ginger
1/4 tsp ground allspice
1 tsp onion powder
2 tsp paprika
1 tsp garlic powder
1 tbsp sugar
.....
1 tbsp grated Ginger
Cinnamon stick
Ground Cloves
3 - 4 tbsps Brown sugar
1 1/2 cup apple juice or apple cider
3 tbsps apple cider vinegar
1 tbsp Worcestershire sauce
1 - 2 tbsps Sweet Baby Ray's Original
2 tbsp apple juice mixed with
Ground cloves to taste
Cinnamon stick
1 tbsp cornstarch (if you want the sauce thicker just add more)
Jalapeno Popper Chicken Recipe with Blake’s Hot Pepper Jam glaze
Herb Roasted Potatoes recipe:
(serves 2)
• 2 large russet potatoes (washed)
• 2 cloves of garlic
• Salt and pepper to taste
• 3 Tbsp dry herbs (parsley, oregano, rosemary, thyme)
• 2 Tbsp olive oil
Step 1: Prepare the potatoes
Cut the washed russet potatoes into cubes and add them into a bowl. Next, peel and mince the garlic and add it into the bowl. Add in the olive oil and spices. Toss with your hands.
Step 2: Roast the potatoes
Place some parchment paper over your pan for easy cleanup. Evenly spread the potatoes over the pan. Roast your potatoes in the oven at 400º for 30 min.
Jalapeño Popper Filling:
• 4 ounces cream cheese
• 1/2 cup shredded white cheddar cheese
• 1/4 cup diced jalapeño peppers
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp Worcestershire sauce
Green onions
Salt and pepper to taste
Step 3: Prepare the filling
Deseed the Jalapeño to reduce the heat.
Add all the ingredients to a bowl and mix well.
Step 4: Prepare the chicken breast
Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side. Spoon the filling into the cavity. Season with salt and pepper. Tightly wrap the chicken breast with strips of thin cut bacon.
Step 5: Blake’s Hot Pepper Jam glaze:
Add the ingredients to a small bowl and mix well.
Ingredients:
• 2 Tbsp Blake’s Hot Pepper Jam
• 2 Tbsp honey
• 2 Tbsp water
Step 6: Sear the chicken
Add a little olive oil to a medium high heat pan and sear both sides of the meat. Then brush the chicken with the glaze.
Step 7: Bake the chicken
Place the chicken onto a baking sheet and bake at 375º for 20 min, or until chicken is cooked through and bacon is crisp.
Step 8: Final plating
Add a little bit more glaze to the chicken and let it rest for 5 min. Slice the chicken in half and place it over the roasted potatoes. Add a final garnish of freshly chopped chives.
Apricot Glazed Chicken Wings
Bite into these juicy chicken wings with a sweet apricot glaze that will leave your mouth watering! Enjoy these as an appetizer or even as a main course for a bite everyone can enjoy.
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