| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Poultry, 1994 dccc, Finalist |
4 |
Servings |
INGREDIENTS
| 4 |
|
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 |
INSTRUCTIONS
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
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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