79 Ratings
  • 5 star values: 46
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees F).

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  • Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.

  • Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Nutrition Facts

470 calories; 11.7 g total fat; 127 mg cholesterol; 616 mg sodium. 44.9 g carbohydrates; 45 g protein; Full Nutrition


Reviews (64)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/08/2006
This sauce had wonderful flavor!!! I used some homemade pepper jelly that I got from this site (red & green Christmas jelly) & I used boneless chicken breasts instead of bone-in & marinaded them in the mixture for a couple of hours before baking. I decreased the cooking time to account for using the boneless (baked about 40 minutes). I served them w/ rice cooked w/ chicken broth & herbs (the sauce is fantastic on the rice!) & steamed broccoli...we all loved this meal very tasty. Read More
(32)

Most helpful critical review

Rating: 1 stars
07/12/2010
I am sorry I have no clue why this has such great reviews. I followed the recipe exactly and I could not even eat it. Read More
(5)
79 Ratings
  • 5 star values: 46
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/08/2006
This sauce had wonderful flavor!!! I used some homemade pepper jelly that I got from this site (red & green Christmas jelly) & I used boneless chicken breasts instead of bone-in & marinaded them in the mixture for a couple of hours before baking. I decreased the cooking time to account for using the boneless (baked about 40 minutes). I served them w/ rice cooked w/ chicken broth & herbs (the sauce is fantastic on the rice!) & steamed broccoli...we all loved this meal very tasty. Read More
(32)
Rating: 5 stars
06/23/2005
This chicken deserves 10 stars! I used chicken breast tenderloin strips as that was all I had on hand. It made a delicious sauce that we used on our veggies & bread as well! This is a "Hall of Famer"!!! Thanks a million! Read More
(23)
Rating: 5 stars
11/07/2005
My husband and I really liked this recipe! I prepared the chicken with the pepper jelly a day ahead refrigerated it and then baked it. It was delicious and we loved the sweet and spicy taste. Read More
(21)
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Rating: 5 stars
08/29/2007
This is a keeper around here.Both my mom and husbands' mom make pepper jelly and this recipe will be shared!I added some onion powder and a tsp of minced garlic to the mix but NO Salt!Red pepper would be good to give it more heat.my guys ate it UP!!! Read More
(11)
Rating: 5 stars
06/06/2005
This is a very delicious glaze for any poulty. I used it on game hens. It was wonderful! Read More
(9)
Rating: 5 stars
11/15/2004
Wow-This one is a keeper so quick and easy. I made this for a dinner for 10 people what reviews! I used a whole jar of Red Pepper Jelly and a jar of Herb Mustard. Will make again for sure! Read More
(8)
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Rating: 5 stars
02/21/2007
I needed something easy that I already had all the ingredients for. This was it. It was very good my family liked it a lot. I did add a little Tabasco we like spicy! We also ate the sauce on rice. I glazed it often so the meat was more red than in the picture. I doubled the recipe and cooked 6 big breasts. Read More
(7)
Rating: 4 stars
02/20/2008
I had a hard time finding pepper jelly but once I did I tried this recipe right away. It was good for a different take on the usual chicken dinner. I also used boneless skinless chicken breasts which worked fine. Read More
(7)
Rating: 2 stars
09/04/2005
I had such high expectations for this recipe but I think I used a little too much honey and dijon mustard for our tastes. I didn't expect to have such a runny sauce thinking it would reduce to a glaze. My husband was turned off by the reddish tinge to the chicken and only one of our two kids liked it (they're fussy and don't like anything with flavour or sauces). It was easy to make and I WILL try this again adjusting the sauce ingredients to our tastes. Thanks for the recipe. Read More
(6)