Post by nini on Jun 24, 2007 15:26:18 GMT -5
Curry Glazed Chicken with Garlic & Jalapeno
6 boneless, skinless chicken breasts
1 cup peach jam
4 t. Dijon mustard
1/3 c. diced onion
6 cloves garlic
1 t. minced jalapeno (I used 1/4 c.)
1 T. curry powder (I used hot)
Combine everything but the chicken in a saucepan and mix over medium heat until well mixed. Cool completely. Coat chicken pieces with olive oil and place in baking dish, cover with marinade. Cover the dish and refrigerate up to 24 hours. Oven at 350ยบ - remove chicken from fridge & allow to come to room temp, about 20 minutes. Bake for 30 minutes, basting once.
Source - Chile Pepper Magazine
6 boneless, skinless chicken breasts
1 cup peach jam
4 t. Dijon mustard
1/3 c. diced onion
6 cloves garlic
1 t. minced jalapeno (I used 1/4 c.)
1 T. curry powder (I used hot)
Combine everything but the chicken in a saucepan and mix over medium heat until well mixed. Cool completely. Coat chicken pieces with olive oil and place in baking dish, cover with marinade. Cover the dish and refrigerate up to 24 hours. Oven at 350ยบ - remove chicken from fridge & allow to come to room temp, about 20 minutes. Bake for 30 minutes, basting once.
Source - Chile Pepper Magazine
