- In small saucepan, combine all glaze ingredients; mix well. Cook over medium heat until jelly is melted and mixture is smooth, stirring frequently. Cool slightly
- Meanwhile, spray broiler pan with nonstick cooking spray. Place chicken on sprayed pan. Broil 4 to 6 inches from heat for 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once.
- Brush chicken with glaze. Broil an additional 1 to 2 minutes or until bubbly. Place 4 of the chicken breast in container with tight fitting lid and refrigerate for Southwestern Chicken Salad. Serve remaining chicken.
Prep Time: 25 minutes
3 tablespoons red jalapeno jelly
2 tablespoons Dijon Mustard
1 to 2 fresh jalapeno chilies, seeded, finely chopped
8 (4 oz) boneless skinless chicken breast
Serve with Spanish rice or wild rice and green beans or corn.