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

    Prep Time: 25 minutes
    3 tablespoons red jalapeno jelly
    2 tablespoons Dijon Mustard
    1 to 2 fresh jalapeno chilies, seeded, finely chopped
    8 (4 oz) boneless skinless chicken breast
  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.
  4. Menu Suggestions:
    Serve with Spanish rice or wild rice and green beans or corn.

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