• Cooking Time: 45 min to an hour
  • Servings: 3
  • Preparation Time: 10 min


When a friend-of-a-friend started a business selling jams, jellies and salad dressings, I bought some of her Red Pepper jelly ( I came up with this recipe, loosely based on some I had seen on the internet. It turned out awesome, and so simple, too! Leftovers make delicious chicken salad. I geared this recipe for 3 chicken portions, but it can easily be adjusted up or down; just remember 1 Tbl of each ingredient per chicken breast.


  • 3 boneless/skinless chicken breasts
  • 3 Tbl. Pepper Jelly
  • 3 Tbl. Grey Poupon mustard
  • 3 Tbl. honey
  • optional: A couple dashes of hot pepper sauce, for those who like a little heat


  • Pre-heat oven to 350F.
  • Grease or spray an oven=proof casserole, large enough to accomodate chicken.
  • Wipe chicken dry and arrange in the casserole.
  • In a small bowl, spoon in jelly and microwave about 25 seconds, just to warm enough to make mixing easier.
  • Add mustard and honey (and hot sauce, if used) to the warmed jelly, and stir to combine.
  • Pour mixture over the chicken breasts, coating all sides.
  • Bake for 45 minutes to an hour, turning twice during baking to glaze and brown.
  • Remove and place on a platter to serve, pouring the thickened glaze over the chicken to serve.

Categories: Poultry 

Author Credit: Me!

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