New sweet and sour chicken

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5 min


4 servings

* PLUS Roasting Time: 30 minutes


  • 4 skinless, boneless chicken breasts
  • Generous pinch salt
  • Generous pinch freshly ground black pepper
  • 1/4 cup jalapeno jelly
  • 2 tsp honey
  • 1 tsp Dijon mustard


  • Preheat oven to 425F (220C). Place chicken in a 9-inch (23-cm) pie plate. Sprinkle with salt and pepper. In a small measuring cup, stir jalapeño jelly with honey and Dijon. Spoon over chicken. Spread to cover. Mixture may not completely cover chicken. Roast, uncovered, in centre of preheated oven, basting occasionally with pan juices, until chicken is glazed and springy when pressed, 30 to 35 minutes. Remove from oven. Slice chicken. Serve over rice. Spoon pan juices overtop. Good with green beans or broccoli.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 30.5 g,
  • Carbohydrates
  • 16.3 g,
  • Fat
  • 2 g,
  • Sodium
  • 91 mg.