Ingredients – Chicken

4 boneless, skinless chicken breasts

2 cups of jalapeño juice from two jars of Hot and Sweet Jalapeños

kosher salt and pepper

6 cloves garlic, minced

2 jalapeños, diced

1 cup minced cilantro, plus more for garnish

Olive oil for pan

Ingredients – Sauce

13 ounce jar Mango Preserves

1 jalapeño, diced

2 cloves garlic, minced

6 ounce package fresh blackberries

1/4 cup water

Directions

1. Pound chicken breasts so they are even thickness
2. Poke slits into chicken with a paring knife.
3. Sprinkle kosher salt and pepper over both sides of chicken.
4. In a large measuring cup, combine 2 cups of jalapeño juice, diced jalapeño, minced garlic, and cilantro. Pour over chicken, making sure to coat completely.
5. Cover and place in refrigerator to marinade for 3-8 hours.
6. Pull chicken out of fridge 30 minutes before cooking to bring to room temperature.
7. Preheat oven to 425 degrees.
8. Coat grill pan with oil and heat. Add chicken and brown on both sides, about 10-15 minutes total, depending on the size of your chicken breasts.
9. Place chicken in preheated oven for 20 minutes, or until internal temperature reaches 165 degrees.

1. While chicken is cooking, combine preserves, jalapeño, garlic, blackberries and water in a small sauce pan. Bring to a boil. Reduce to low and let simmer for 30 minutes.
2. Spoon a little sauce onto plate before placing chicken on top. Then spoon a little more sauce on top of chicken. Garnish with cilantro.

Enjoy!

Until Next Time, Kris