Food and Drink: Red Pepper Jelly Stuffed Chicken

A few weeks ago H and I headed to the One of a Kind Christmas Show. Taking in this show has become an H & V tradition over the last few years, and this year was no exception. We have a number of favourites that we like to check out every year, like Jenna Rose Textiles and Matter Company Natural Skincare. We found some new favourites like Dave Murray Illustration, who is well known in Toronto for his neighbourhood word maps and acorn street signs. We both did some shopping - including picking up a few Christmas gifts – and literally had to tear ourselves away from any booth that sold pottery. Apart from the amazing hand made products at the show, I love the “Flavours” section, where 2 entire aisles are filled with some of the tastiest gourmet food products ever. This year, I picked up some Red Pepper Jelly from Wicked Gourmet. It’s a recent addiction that I've been trying to incorporate into a recipe for some time now. I thought that the potent pepper taste would work well with chicken, and decided to use it as part of a stuffing for chicken breast.

You’ll need:

·         2 6 oz chicken breasts
·         1/2 cup of cream cheese
·         2 tablespoons Red Pepper Jelly
·         4 slices of prosciutto
·         1 teaspoon parsley leaves, chopped
·         Black pepper, to taste
·         2 tablespoons olive oil
·         Toothpicks or skewers

Preheat your oven to 350 degrees F. In a small bowl mix the cream cheese, red pepper jelly and parsley until smooth and set aside.

With the chicken breast laying flat on a cutting board, using a sharp knife, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.)

Take the cream cheese mixture and spread it into the pocket. Season with black pepper, as desired.

Wrap each chicken breast with the slices of prosciutto and secure with a toothpick or skewer. You’ll need 2 slices of prosciutto to cover a 6 oz chicken breast.

Place the chicken in an oiled baking dish and bake for 30 minutes, until the chicken is cooked and the prosciutto is slightly crispy.

*Note: I did not salt the chicken breast, because I find that adding prosciutto makes this dish salty enough.

Red Pepper Jelly Sauce:
I served each chicken breast with a red pepper jelly sauce that was super easy to make. Add 1 tablespoon of the red pepper jelly and a 1/2 cup of water to a small saucepan. Whisk the mixture over low heat, until the jelly has dissolved. Add 1 tablespoon of honey, to help thicken the sauce. Continue to cook the sauce on low heat. When you are ready to serve, whisk in 2 teaspoons of butter. Spoon the sauce over the chicken breasts.

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