Hot Peppered Chicken

Bring bold flavor to your dinner table with this Hot Peppered Chicken recipe made with NONE SUCH® Ready-to-Use Mincemeat and diced jalapeños. Lightly breaded and pan-seared chicken breasts are oven-finished in a sweet and spicy mincemeat glaze. Perfect for weeknight meals or fall entertaining.

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Course: Dinner, Main Course

Cuisine: American, Holiday, Southern

Keyword: Chicken Breast Recipe, Holiday Chicken, Hot Peppered Chicken, Mincemeat Chicken, NONE SUCH Mincemeat, Oven-Baked Chicken, Spicy Chicken Recipe, Sweet and Spicy Chicken

Prep Time: 15

Cook Time: 20

Servings:

Ingredients

▢ ¼ cup all-purpose flour
▢ 1 teaspoon salt
▢ ¼ teaspoon black pepper
▢ 6 boneless skinless chicken breasts (5-6 ounce each)
▢ ¼ cup (4 tablespoons) butter or margarine (cut into pieces)
▢ 1⅓ cups one-half jar NONE SUCH® Ready-to-Use Mincemeat (Classic Original or Brandy & Rum)
▢ ¼ cup jalapeno peppers or favorite hot pepper (diced)

Instructions

Preheat oven to 375°F
In a resealable plastic bag, combine flour, salt, and pepper. Add 2 chicken breasts, seal bag, and shake to coat. Repeat with remaining chicken.
In a large oven-proof skillet over medium-high heat, melt butter. When hot, add chicken breasts and brown on each side. Carefully remove excess fat.
In a small bowl, combine NONE SUCH® mincemeat and diced peppers.
Spoon the mincemeat mixture over the browned chicken in the skillet.
Place skillet in oven and bake 15 to 20 minutes, or until chicken is cooked thoroughly.
Serve warm. Store leftovers covered in the refrigerator.