Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 boneless, skinless chicken breasts | ||
| 4 tbsp. jalapeno jelly | ||
| 1 ¼ c. Hy-Vee Select black bean and corn salsa | ||
| ½ tsp. ground cumin | ||
| 2 tbsp. coarsely chopped fresh parsley |
Directions
- Preheat broiler. Place chicken breasts on ungreased broiler pan. Broil 4 to 5 inches from heat for 7 minutes.
- Meanwhile, in a small saucepan, melt jelly over low heat. Remove 2 tablespoons of jelly. Set aside.
- Turn chicken breasts over. Spoon the 2 tablespoons of jelly evenly over the chicken breasts. Broil for an additional 5 to 7 minutes more or until internal temperature reaches 170 degrees.
- Meanwhile, in a small saucepan, cook salsa over low heat until heated through. Stir in cumin.
- Transfer chicken breasts to a serving platter. Spoon remaining 2 tablespoons jalapeño jelly over chicken breasts. Spoon salsa over chicken breasts. Sprinkle with parsley.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 21g
- Sodium: 490mg
- Total Carbohydrates: 21g
- Protein: 30g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 2%