Two Meals in One - Chicken Breast Halves with Jalapeno Mustard Glaze

Prep Time: 25 minutes


Glaze:
3 tablespoons red jalapeno jelly
2 tablespoons Dijon Mustard
1 to 2 fresh jalapeno chilies, seeded, finely chopped


Chicken:
8 (4 oz) boneless skinless chicken breast


Step-by-step
1. In small saucepan, combine all glaze ingredients; mix well. Cook over medium heat until jelly is melted and mixture is smooth, stirring frequently. Cool slightly
2. Meanwhile, spray broiler pan with nonstick cooking spray. Place chicken on sprayed pan. Broil 4 to 6 inches from heat for 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once.
3. Brush chicken with glaze. Broil an additional 1 to 2 minutes or until bubbly. Place 4 of the chicken breast in container with tight fitting lid and refrigerate for Southwestern Chicken Salad. Serve remaining chicken.


Menu Suggestions:
Serve with Spanish rice or wild rice and green beans or corn.

Quick and Spicy Chicken and Rice

Prep Time: 20 Minutes

Ingredients:

2 cups water

1/4 teaspoon salt

2 cups uncooked instant rice

3 cups frozen broccoli cuts

1 (8 oz.) jar pasteurized process cheese sauce with jalapeno peppers

8 oz. cooked chicken breast, cut into 1/2 inch cubes

Step-by-step

1. In large saucepan, bring water and salt to a boil. Add rice and broccoli; return to a boil. Boil 1 minute. Remove from heat; cover and let stand for 5 minutes
2. Stir in cheese sauce and chicken; cook over low heat for 2 to 4 minutes or until thoroughly heated, stirring occasionally.

4 (1 1/2-cup) servings

Ingredient Substitution

For a less spicy version of this dish, substitute regular-flavor cheese for the jalapeno flavor