Hot Pepper Relish & Honey Glazed Chicken
This dish has a sweet and spicy taste, reminiscent of Chinese fare.
Serves 4
12 chicken tenders
1/3 cup GSMA Hot Pepper Relish
1/3 cup GSMA Sourwood Honey
1/3 cup Dijon mustard
Preheat oven to 350 degrees
Spray large, shallow nonstick baking sheet with olive oil cooking spray.
Pat chicken tenders dry with paper towels and arrange on baking sheet so they are not crowded.
In a small bowl stir together pepper relish, honey and mustard; spoon over chicken to coat.
Bake uncovered 20 – 25 minutes, basting often with glaze in pan, until chicken is no longer pink, juices run clear and glaze has thickened.
Let rest on baking sheet for 5 minutes before serving.
Great served over rice, I used long grain and wild rice.
[Editorial Note: Notice Sharon is serving the chicken and rice on a family heirloom: a rare and genuinely radioactive Fiestaware orange plate. The color is made with uranium! No kidding.]
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