I tried this recipe the other night and everyone loved it. I’m not a spicy food type of guy but this has just the right ratio or spicy to sweet. If I can handle it, anyone can. As for Red Chili Jelly…this is what I used (the whole jar):
3 tablespoons – butter
1 (3 pound) – chicken breasts, cut into pieces
1 (14 ounce) – Red Chili jelly (see pic)
1/2 cup – yellow mustard
1/2 cup – blanched slivered almonds
3 tablespoons – brown sugar
2 tablespoons – lemon juice
1/2 teaspoon – ground cinnamon
1. Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9×13 inch baking dish. Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
4. Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).
I hope you enjoy it as much as we did.