They gave me this jar of Blackberry Buzz Jalapeño Preserves and after just one taste I knew I wanted to do more than spread it on toast or a bagel. So of course, I used it on a chicken breast. It was so simple and delicious–I think you’ll love it too.
- 4 oz. Pepperlane Blackberry Buzz Jalapeño Preserves
- 4 boneless skinless chicken breasts
- 2 TBS. olive oil
- 1/2 cup white wine
- 1/4 cup chicken broth
- 1 tsp cumin (more or less)
- 1 tsp paprika (more or less)
- salt & pepper, to taste
While the chicken is cooking, heat the jam in a small pan, stirring occasionally.
When chicken is nicely browned…
Deglaze the pan with the white wine. Cook for about a minute, then add the chicken broth.
Cover and lower heat to medium and cook until fork-tender, about 30 minutes.
Check occasionally and add more broth if needed.
When the chicken is done spoon the warm jam on top.
I served it on a bed of arugula and low(er) cal scalloped potatoes. (I’ll do a blog on them soon).
It had a great taste of sweet, salty and a little bit of spice. Definitely a recipe I’ll make again–hopefully for Beau and Shari!
And remember, read it first at Stu News Laguna.
Let me know what you think…leave a comment below. And also, if you’re looking for a special recipe, just look on the black tool bar, hover on the left side over Classic until the drop down menu appears. Click on Flipcard and you’ll see all the blogs with pictures so it’s easy to find what you’re looking for.