Always looking for delicious ideas for my backup frozen chicken breasts, I try to create easy recipes to jazz up this convenience food that I fall back on often.
Yes, the pictures are mostly of pork, but it was just so yummy I decided to make it the other night with my fresh locally and organically raised pork chops I picked up. That is the beauty of this glaze….just wait till you see what it is….it is very versatile. Here is the recipe I made with chicken, topped with some of my Roasted Tomatillo Salsa. Yum.
You may have some on hand.
Get ready….. its….
Jalapeno pepper jelly.
Yep! My mom happens to make a great jalapeno pepper jelly every year and she loads me up with jars of it to keep around for the year. You’ve probably had it over cream cheese with crackers at a party, but this is another great use for it! Look for some at your farmers market this year, or check out Uncle Gary’s.
I’m not a fan of super sweet glazes or barbecue sauce but this really makes a wonderful, spicy, balanced glaze. It only takes a bit and if you buy a good brand, or use homemade, there won’t be any corn syrup or artificial ingredients. I keep the rest of my diet pretty much sugar free, so a little bit of an all natural glaze over a piece of lean protein is a perfectly acceptable amount of sugar.
I have another recipe for frozen chicken breasts made for pan seared frozen chicken breasts. This one is meant for the grill!
So, really, there is no recipe. Grill your frozen chicken breasts until they are thawed and browned and almost cooked through. Glaze them (or any other grilled meat of your choice) with the jalapeno pepper jelly on each side and allow the grill to caramelize the sauce a little bit. Take the meat off the grill just before it is cooked through 100% and cover with foil. Let it rest for 10 minutes, slice and serve!
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