| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, 1990 dccc, 1st | 4 | Servings | |
INGREDIENTS
| 1 | Chicken, broiler/fryer, quartered | |
| 2 | ts | Pepper, lemon |
| 4 | c | Onions, sweet, thinly sliced |
| 1 | ts | Oil, olive |
| 4 | tb | Jelly, hot pepper, red |
| 1 | sm | Pepper, red, sweet, cut into rings |
| Cilantro |
INSTRUCTIONS
Put your chicken on the oiled rack of large broiler pan. Sprinkle the chicken with lemon pepper. Bake at 400 F, skin side up, for about 50 minutes or until the chicken is fork tender. Meanwhile, in a large non-stick fry pan, place olive oil, and heat to medium temperature. Add onions and cook until barely wilted, about 5 minutes. Add jelly and stir gently until melted. Spoon one-half of the onion mixture onto a large platter. Arrange the chicken over onions; top with remaining onions. Garnish with pepper rings and cilantro. Cook: Ellen Burr, Massachusetts 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/dpi.zip
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