Pepper Jelly-Glazed Chicken
Wild Rice and Asparagus
Ingredients
- 2 lb boneless, skinless chicken breasts
- 4 Tbsp butter
- ½ cup pepper jelly
- ¼ cup Dijon mustard
- 1 Tbsp lemon juice
Instructions
- Cut chicken in half lengthwise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; lightly season with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat; add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add pepper jelly, mustard, and lemon juice to skillet; cook 3 minutes or until thickened. Return chicken to skillet, turning coat with sauce.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long grain and wild rice
- 2 (10-oz) pkg asparagus spears
Side Dish Instructions
- Microwave rice according to package directions.
- Steam asparagus according to package directions.
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