What to eat for dinner? If you’re too busy and out of ideas, the answer to that dreaded question is chicken, an easy recipe that’s guaranteed to get you out of your pre-dinner rut and get your creative juices flowing. Well, this recipe is just what will make your mealtime fun again. This chili jelly coated chicken breast recipe can be on the table in 30 minutes, or even less if you mash the chicken breasts for faster cooking and tenderness.
Here’s another take on chicken and an easy recipe. You can use mild or extra spicy pepper jelly according to your taste. The sweet and spicy flavors of the jelly and mustard complement the chicken breast, and the celery adds visual and textural interest. This recipe serves 2, but you can increase the portion size to make serving easier.
- Chicken Fillet With Chili Jelly Sauce
- 2 tablespoons of chili jelly
- ½ tsp Dijon mustard
- 1 chicken breast, halved, boneless and skinless
- salt and freshly ground pepper
- 2 tbsp unsalted butter
- 2 medium celery chops, cut into matchsticks
- 1 tablespoon of fresh lemon juice
- 1 tablespoon coarsely chopped celery leaves
Beat the chicken breasts to an even thickness.
Combine the pepper jelly and mustard, set aside
Season the chicken with salt and pepper.
Melt butter in a large skillet over medium heat. Add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
Drain off most of the fat. Add 1 tablespoon of water and stir to loosen browned bits on the bottom.
Push chicken to one side, add matcha celery and stir for 1 minute.
Add the jelly mixture and lemon juice and shake to coat the chicken with the sauce.
Cook until the sauce turns into a glaze, about 20-40 seconds.
Place the chicken on a platter or platter. Spoon matchsticks over and garnish with chopped celery leaves.
Serve immediately. service 2.
