Jalapeno Chicken Breasts
|Skinned boned chicken breast halves||24 Ounce (6 Breast Halves, 4 Ounce Each)|
|All purpose flour||2 Tablespoon|
|Vegetable cooking spray||1|
|Garlic||2 Clove (10 gm), minced|
|Hot jalapeno jelly||1⁄2 Cup (8 tbs)|
|Low-sodium soy sauce||1 Tablespoon|
|Chopped ripe olives||1 1⁄2 Tablespoon|
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Sprinkle chicken with flour.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken, and cook 4 minutes on each side or until browned.
Coat a small saucepan with cooking spray; place over medium-high heat until hot.
Add garlic, and saute until tender.
Add jelly and soy sauce; reduce heat, and cook until jelly melts, stirring constantly.
Spoon jelly mixture over chicken; simmer, uncovered, 5 minutes or until chicken is tender.
Transfer chicken to a serving platter; spoon sauce over chicken.
Sprinkle with olives.