Cilantro- and Jalapeño-Topped Chicken Breasts

Cilantro- and Jalapeño-Topped Chicken Breasts

Looking for a spicy dinner? Then check out this grilled chicken topped with jalapeño jelly.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

4
boneless skinless chicken breast halves (about 1 1/4 lb)
1
teaspoon chili powder
1/2
teaspoon ground cumin
1/2
teaspoon garlic pepper
1/2
teaspoon salt
1/4
cup green or red hot pepper (jalapeño) jelly
2
tablespoons lime juice
2
tablespoons chopped fresh cilantro
  1. Heat closed medium-size contact grill for 5 to 10 minutes. Sprinkle chicken with chili powder, cumin, garlic pepper and salt. Place chicken on grill. Close grill. Grill 6 to 8 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  2. Meanwhile, in small microwavable bowl, mix jelly and lime juice. Microwave uncovered on High 40 to 60 seconds, stirring every 20 seconds, until melted and smooth. Stir in cilantro.
  3. To serve, spoon warm jelly mixture over chicken.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Shop Talk:
As you might guess from its name, jalapeño jelly adds a jalapeño flavor to foods and can be made from green or red chilies. It varies in spiciness, but unlike salsa, it is smooth in texture. Look for bottles or jars of jalapeño jelly in the same aisle as the salsas at your supermarket.

Nutrition Information:

1 Serving (1 serving)
  • Calories 200
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 670mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.