How To make Pepper Jelly Ginger Glazed Chicken
4 ea 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 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
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Honey Chicken In 30 minutes
This 30 minute honey chicken with an addictively delicious sauce is super easy to make and perfect recipe for quick dinner.
Ingredients;
Chicken: 300 g
Plain flour: 1/2 cup
Cornflour: 1/2 cup
Salt & pepper to taste
Egg whites: 2
Baking powder: 1/2 tsp
(If needed add a splash of cold water to make a perfect marinade)
Butter: 3 tbsp
Sesame oil: 2 tbsp
Honey : 1/4 cup
Light soy sauce: 2 tbsp
Brown sugar: 1 tbsp
Sesame seeds & spring onions for garnish
Apricot Glazed Chicken Wings
Bite into these juicy chicken wings with a sweet apricot glaze that will leave your mouth watering! Enjoy these as an appetizer or even as a main course for a bite everyone can enjoy.
COOKBOOK:
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