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

The illuminist seeks guidance from God by getting a series of impressions, which he believes come as God directly impacts his spirit. The illuminist is often wary of the mind and using his or her reason. Certainly we need to be cautious lest we fall into the error of blindly trusting bare unaided reason. The illuminist, though, often goes so far as to reject any hope that reason can be useful. “This doesn’t come from me,” he will say, “it comes from God.”

Jim Elliff

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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