Pepper Jelly Chicken With Blue Cheese And Spinach Salad

Serves people


  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.

Ingredient List