Green Chicken

6 tablespoons green jalapeno jelly

3 tablespoons white wine vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

4 boned skinned chicken breast halves (cut in thirds)

1 can (7 oz) whole green chilies

5 oz sliced Jack cheese (or whatever white cheese you prefer)

 

-         Preheat the oven to 350

-         Heat the first four ingredients in a sauce pan or microwave, whisking, until the jelly is melted.

-         Turn chicken in jelly sauce and arrange pieces side by side in a 9x13 oven-proof pan.

-         Pour remaining sauce over chicken and bake for 20 minutes.

-         Pull chilies open and lay over chicken pieces.

-         Cover with cheese and baste with jelly sauce.

-         Put back in oven and bake until cheese is melted (I usually wait until the cheese is browned).

-         Serve over white rice with extra sauce.

 

Note: I usually double the sauce, because we never seem to have enough!