"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3/4 c. hot pepper jelly 2 T. butter 1 t. Dijon mustard Dash freshly ground black pepper 8-10 boneless, skinless chicken breasts 2 cups seasoned stuffing mix, finely crushed or ground in food processor.
Heat oven to 350º. Lightly grease a large baking sheet or spray with nonstick cooking spray. Combine the jelly, butter, mustard and pepper in a saucepan and heat until melted. Set aside to cool. Wash the chicken breasts and pat dry. Coat the chicken with the cooled jelly mixture, then dip in the crushed crumbs. Arrange on the prepared baking sheet and bake for 50 to 60 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.