This recipe for Jalapeno Chicken, by Matt Smith, is from The Foods We Love to Eat,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 ½ lbs skinned chicken pieces. 1 tsp paprika 1 Tbs butter melted ½ tsp sweet basil ½ cup white wine ¼ cup (or less depending on your taste) thinly sliced jalapeno chilies ( I use canned) ¼ cup sliced pitted black olives
Rub meat with paprika and place in casserole sprayed with non-stick spray. Mix all other ingredients together in a bowl and pour over chicken. Bake at 350 for 1 hour.
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