Callaghan Vineyards Chili-Cheese Chicken

Name: Callaghan Vineyards Chili-Cheese Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Dijon mustard; 198 grams can whole green chilies; 2 Tbsps honey; 142 grams sliced jack cheese; 6 Tbsps green jalapeño jelly; 4 servings Salt and pepper; 3 Tbsps white wine vinegar; 4 boned, skinned chicken breast halves (1 1/2 lb. total), rinsed and patted dry

Callaghan Vineyards Chili-Cheese Chicken requires roughly 45 minutes from start to finish. One serving contains 258 calories, 9g of protein, and 11g of fat. This gluten free and vegetarian recipe serves 4. Head to the store and pick up salt and pepper, jack cheese, wine vinegar, and a few other things to make it today.

Instructions

In a 9- by 13-inch pan, combine jelly, vinegar, mustard, and honey. Put in a 375 oven and occasionally whisk until jelly is melted and sauce blended, 5 to 10 minutes.

Ingredients you will need

Mustard

Vinegar

Honey

Jelly

Sauce

Equipment you will use

Whisk

Oven

Frying Pan

Turn chicken over in jelly sauce in pan, arranging pieces side by side.

Ingredients you will need

Whole Chicken

Jelly

Sauce

Equipment you will use

Frying Pan

Bake in a 375 oven for 15 minutes.

Equipment you will use

Oven

Pull 4 chilies open on 1 side and lay flat. Put 1 chili over each chicken piece. Reserve extra chilies for other uses.

Ingredients you will need

Whole Chicken

Chili Pepper

Lay cheese on chili and chicken, covering evenly; baste with jelly sauce.

Ingredients you will need

Whole Chicken

Cheese

Chili Pepper

Jelly

Sauce

Continue to bake chicken until it is no longer pink in thickest part (cut to test), 5 to 10 minutes more.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Put chicken on plates and spoon sauce around portions. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Sauce

Equipment

Whisk

Oven

Frying Pan

Ingredients

Servings:

2Tbsps

Dijon mustard 198grams

can whole green chilies 2Tbsps

honey 142grams

sliced jack cheese 6Tbsps

green jalapeño jelly 4servings

Salt and pepper 3Tbsps

white wine vinegar 4

boned, skinned chicken breast halves (1 1/2 lb. total), rinsed and patted dry

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Castellroig Cava Brut. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.