If you grow jalapenos, you know that you can quickly find yourself with an abundance. What did you do with all of those? I chose to pickle several jars. I use them throughout the year in various dishes such as chili and taco casserole. In each case, I find that I'm only using a small amount, so I canned most of my pickled jalapenos in small jelly jars. For this recipe, it's the perfect amount!
What you'll need:
Boneless, skinless chicken breasts (for this recipe, I used 3)
small jar of pickled jalapenos
Place chicken breasts in dish, along with entire contents of jar.
Cover and marinate 4-6 hours.
When you're ready to start cooking, preheat oven to 350. Take all of the jalapenos and juices and put those into a large skillet.
Saute lightly. Sear each side of the chicken breasts in the same pan, then place chicken back in baking dish.
Cover chicken with foil tightly and bake 35-45 minutes, depending on how many chicken breasts you are fixing.
To go with the chicken, I fixed Spanish Rice. I cheated...I used Zataran's box mix. But, I saved some of those jalapenos that I sauteed and mixed those in with the rice.
When the chicken is done, top with a thin slice of cheese and a spoonful of salsa....and don't forget one of the sauteed jalapenos!