Here’s the thing…I’m jalapeno obsessed. I kind of love them on everything. Right now, I have this yummy jalapeno peach jam in my fridge that I’m using on my breakfast sandwiches in the morning…so I thought, I should take that flavor combination and turn it into a supper.
This is such a good weeknight method because you can make the chicken for the whole family and then just add the relish to those who want it and for everyone else (I’m talking about those kiddos of yours!), you could just serve the chicken with ketchup or BBQ sauce. One basic chicken recipe with a bonus jalapeno peach relish…easy!
One other thing…you can use one jalapeno pepper in this dish or you can chop up some jarred deli jalapenos. Just drain off a few pieces and chop. So simple!
This recipe serves four.
4 boneless chicken breast halves
2 eggs, lightly beaten
2 cups all-purpose flour
salt and pepper
1 1/2 cups of peach preserves
1 jalapeno, seeded and chopped
about 6 green onions, chopped
Preheat oven to 400 degrees.
Line a baking sheet with foil and lightly spray with Pam (for easy clean up).
In one shallow dish, lightly beat your two eggs (I use a pie plate). In a second shallow dish, add in your flour and a generous pinch of salt and pepper.
Dip each piece of chicken first in bread crumbs, then in your beaten egg and then back in your breadcrumbs. Place on baking sheet and repeat with the rest of your chicken.
Bake chicken about 20 minutes or until nice and crispy and the juices run clear when pierced with a fork.
To make the jalapeno peach relish, combine the peach preserves with your chopped jalapeno and green onions (reserving a few pieces for garnish) in a bowl. Keep refrigerated until you’re ready to serve.
Remove the chicken from the oven and garnish with your jalapeno peach relish.
Whether your family has the relish or not…this is a great chicken recipe for busy weeknights.