04 Feb Triple Chile Chicken
6 tablespoons Jalapeno Jelly
3 tablespoons white wine vinegar
3 tablespoons Red Chile Honey Mustard Hot
4 boned, skinned chicken breast halves rinsed and patted dry
1/2 jar Just Plain Green Chile (Hot or Mild)
5 oz. sliced jack cheese
In a 9″ by 13″ pan, combine Jalapeno Jelly, Red Chile Honey Mustard, and vinegar. Put into an oven pre-heated to 375º and occasionally whisk until Jalapeno Jelly is melted and sauce is blended, 5 to 10 minutes. Turn chicken in sauce in the pan, arranging pieces side by side. Bake at 375º for 15 minutes. Spoon Just Plain Green Chile evenly over each chicken piece, lay cheese on chile and chicken covering evenly; baste with sauce. Continue to bake chicken until it is no longer pink in thickest part ( cut to test), about 5 to 10 minutes more. Put chicken on plates and spoon sauce around portions, serve.