Pepper Jelly Chicken With Blue Cheese And Spinach Salad
This dish will help you get rid of some of that pepper jelly you’re always getting as gifts (or the pepper jelly you made yourself that you can’t seem to unload). Maybe the stuff would be in greater demand if it came with a recipe like this one. Or maybe the dish itself. This is also a recipe to remember when you have a chunk of opened blue cheese in the drawer and a bag of spinach.
- 2 cups flour
- 1 Tbs. salt-free Creole seasoning
- 2 Tbs. salt
- 1 stick butter
- 2 lbs. chicken tenders, or chicken breasts cut into thirds
- 1 cup pepper jelly
- 2 Tbs. orange juice
- 8 oz. crumbled blue cheese
- 2 10-oz bags fresh spinach leaves, well washed and dried
- 1 cup Pecan Vinaigrette (see recipe)
1. Blend the Creole seasoning and salt into the flour. Dust (don’t dredge) the chicken tenders with the seasoned flour.
2. Heat 2 Tbs. butter in a large (preferably stainless steel) skillet over medium heat. When it bubbles, sauté the chicken tenders until lightly browned, about five minutes, turning every minute or so. (They will not be cooked all the way through at this point.) Add more butter as necessary to cook all the chicken.
3. When all the chicken is browned, thin the pepper jelly with the orange juice. Coat the chicken generously with the pepper jelly mixture, and place the pieces on the preheated broiler pan.
4. Broil the chicken tenders until they brown on top and are fully cooked. Allow them to cool for five minutes, then slice about three-fourths of an inch thick, on the bias.
5. Toss the chicken slices and spinach with the pecan vinaigrette and serve topped with the crumbled blue cheese.
Serves eight entree salads.