| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | 1994 dccc, Finalist, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Breasts, chicken halves | |
| broiler/fryer boned | ||
| skinned | ||
| 8 | t | Oil, olive divided |
| 4 | t | Cajun seasoning |
| 1/4 | c | Onion, red finely chopped |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 73.1mg
Sodium: 167.1mg
Potassium: 269.7mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 27.5g