Name: Pepper Jelly Ginger-Glazed Chicken
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

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

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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