Recipe - Jalapeno Pepper Jam Spicy Sauteed Chicken Breast

One fourth cup Balsamic vinegar
3 tablespoon Olive oil
2 Boneless skinless chicken
breast halves
1 Shallot; peeled and chopped
3 tablespoon Jalapeno pepper jam
1 One half cup Rice pilaf; cooked

Place olive oil and shallots in skillet. Brown shallots lightly, add
Balsamic vinegar and chicken breast, cooking on medium heat for about 12
minutes or until chicken is cooked. Spoon in the Jalapeno Pepper Jam and
saute the chicken allowing the flavors to blend. Serve over rice pilaf.

SOURCE 1998Jan15: Charlotte's Gardens,
http://www.charlottesgardens.vineyard.net/ Vineyard Haven, Mass. Email:
CRHull@aol.com SPECIALIZES IN Jams, Fruit and Jalapeno Pepper, and in Fruit
Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon.

Notes: Have a case of the taste bud blues? Perk up your meats and veggie’s
with this spicy delight. Serve with a rice dish.

Busted by phannema@wizard.ucr.edu PER SERVING: 568CAL, 22.2G fat (35.2%
cff)

Recipe by: Charlotte's Gardens

Posted to MCRecipe Digest V1 #1013 by KitPATh phannema@wizard.ucr.edu on
Jan 15, 1998