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Hot Pepper Chicken

This simple sweet-hot glaze is one to remember when you’re down to the wire at dinnertime. Keep the ingredients on hand in your cupboard, ready to dress up ordinary chicken parts. Cover leftover glaze and store it in the refrigerator; it will keep for several weeks. In the convection oven, the chicken cooks quickly, retaining its tenderness and juiciness.

Recipe information

  • Yield

    makes 6 servings

Ingredients

1/3 cup hot pepper jelly
1/3 cup Dijon mustard
1/3 cup honey
6 skinless, boneless chicken breast halves
1 to 2 tablespoons pine nuts for garnish
Steamed rice

Preparation

  1. Step 1

    Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection bake at 400°F. Cover a shallow baking pan with foil and coat with nonstick spray.

    Step 2

    Combine the jelly, mustard, and honey. Rinse and dry the chicken breasts. Arrange the chicken breasts in a shallow baking dish and spread them evenly with the mustard mixture. Bake for 15 to 20 minutes or until the chicken is cooked through. Sprinkle with pine nuts during the last minute of cooking. Remove the chicken from the oven and serve with rice.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsChicken BreastChickenPoultryMainDinnerDairy FreeGluten FreeQuickEasyWeeknight MealsRoastCookbooks
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