This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.
INGREDIENTS (for 4 servings):
- 4 bone-in chicken breast halves, with skin
- 1/3 cup red pepper jelly
- 1/3 cup Dijon mustard
- 1/3 cup honey
Preheat the oven to 350 degrees F (175 degrees F).
Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.