"kiss your ordinary goodbye"
  1. Chicken Breasts Glazed with Chile Jam
Ingredients:
  • 3 tablespoons any Mango Chile, Mango Habanero, Tomato Jam, Pineapple Jam or Hottest F'N Jam
  • 2 1/2 pound boneless chicken breasts
  • salt and fresh ground pepper
  • 2 tablespoons grapeseed oil or olive oil
  • 1 tablespoon fresh lemon juice from 1 or 2 lemons
  • 1 teaspoon garlic
Preparation:
  1. Pound chicken breasts lightly until they are evenly thick.
  2. In a small bowl, combine pepper jam, garlic set aside.
  3. Season chicken breasts on both sides with salt and pepper.
  4. Pre- heat oven to 350
  5. In a large bakeing pan pour oil
  6. Pre-Heat oven to 350.
  7. Add chicken breasts and cook about 8 minutes per side.
  8. Push chicken aside. Add pepper jam mixture and the lemon juice to the pan and shake to coat the chicken with
    the sauce. Cook on low 300 until the sauce is reduced to a glaze, about 20 minutes.
  9. Season with salt and pepper and serve.
2. Fast Easy 10 min Chicken Breasts Glazed with Chile Jam
Ingredients:
  • 3 tablespoons any Mango Chile, Mango Habanero, Tomato Jam, Pineapple Jam or Hottest F'N Jam
  • 2 1/2 pound boneless chicken breasts
  • salt and fresh ground pepper
  • George Foreman Grill or any Grill Machine
  • 1 tablespoon fresh lemon juice from 1 or 2 lemons
Preparation:
  1. Pound chicken breasts lightly until they are evenly thick.
  2. In a small bowl, combine pepper jam, garlic, lemon juice set aside.
  3. Season chicken breasts on both sides with salt and pepper.
  4. Grill it chicken breasts to your liking.
  5. Brush on jam mixture 2 minutes before chicken is done on top side leave on 30 sec,
  6. Turn chicken over repeat step 5
  7. Season with salt and pepper and serve.
3. Chile Jam Chicken and Cashews
Ingredients:
  • 3 tablespoons any Mango Chile, Mango Habanero, Tomato Jam, Pineapple Jam or Hottest F'N Jam
  • 1 1/2 pound boneless chicken breasts thinly sliced
  • 1 brown onion cut into wedges
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons peanut oil
  • 1 tablespoon light soy sauce
  • 4 green onions, thinly sliced diagonally
  • 1/2 cup roasted cashew nuts
  • 1 cup Thai basil leaves
  • steamed jasmine rice, to serve
Preparation:
  1. Heat a wok over high heat until hot.
  2. Add 2 teaspoons oil and swirl to coat.
  3. Add half the chicken and stir-fry for 2 minutes or until light golden.
  4. Transfer to a bowl and cover to keep warm.
  5. Repeat with 2 teaspoons oil and remaining chicken.
  6. Add remaining 2 teaspoons of oil to wok.
  7. Add onion and stir-fry for 4 minutes or until golden.
  8. Return chicken and any juices to wok.
  9. Add chilli jam, fish sauce, soy sauce and green onions.
  10. Stir-fry for 2 to 3 minutes or until chicken is coated in sauce.
  11. Add cashews and basil to chicken.
  12. Toss to combine. Spoon over rice and serve