Cream Cheese and Luscombe Farm's Pepper Jelly Chicken

October 06, 2016 Leslie Luscombe

A special thank you to for using our jelly in this tasty recipe! *Courtesy of*

  • 1/2 cup Luscombe Farm Jalapeño Pepper Jelly
  • 2 large garlic cloves, minced
  • 4 ounces tub-style 1/3-less-fat cream cheese (about 1/2 cup), softened (I used  about 1/3 cup regular cream cheese)
  • 2 tablespoons minced fresh cilantro
  • 4 (6 ounce) boneless, skinless chicken breast halves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Cooking spray
  • 2 tablespoons water

"Preheat oven to 400°.  Place jelly and garlic in a small microwave-safe bowl.  Microwave on high temperature 45 seconds, or until jelly melts, stirring after 30 seconds.

Combine cream cheese and cilantro in another small bowl.  Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.  Stuff 1/4 of the cheese mixture into each pocket, and close openings with wooden picks.  Sprinkle chicken with salt and pepper.

Heat a 12-inch cast-iron (or other oven-proof) skillet over medium high heat and coat with cooking spray.  Add chicken to pan, skinned side down, and cook for about 4 minutes.  Turn chicken over and brush with jelly mixture.

Place pan in oven and bake for 15 minutes, or until done, basting with jelly mixture in skillet after 7 minutes.  Remove pan from oven, and transfer chicken to a serving plate.  Add water to pan, stirring with a wire whisk to deglaze the pan and make sauce.  Let stand for 5 minutes.

Remove and discard wooden picks.  Spoon pan sauce over chicken and enjoy!"

-Click Here to View more of recipe and blog posts. Thanks again Deb from Dallas, TX-


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