Chicken Breasts with Jalapeno Jelly

Adding a glaze of jalapeno pepper and Dijon-style mustard is a tongue-tingling way to dress up succulent chicken breasts for this low-calorie, low-fat dinner.

Recipe from Fitness
Shop Kitchen ▾
  • 4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
  • Salt
  • Freshly ground pepper
  • 2 tablespoons butter
  • 1 tablespoon water
  • 2 cups bias-sliced celery
  • 1/4 cup red jalapeno jelly
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon-style mustard
Place each chicken piece between 2 pieces of plastic wrap. Pound with a meat mallet to about 1/2-inch thickness. Remove plastic wrap. Sprinkle chicken with salt and pepper.
In a 12-inch skillet, cook chicken in hot butter over medium-high heat for 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Remove from skillet.
For sauce, carefully stir water into skillet, scraping up the crusty browned bits from bottom. Add celery; cook and stir for 1 minute. Add jelly, lemon juice, and mustard; cook and stir about 3 minutes more or until slightly thickened. Return chicken to skillet; heat through.


  • For best results, lightly pound the chicken breast pieces using the flat side of a meat mallet. Work from the center to the edges until an even thickness is reached.

nutrition information

Per Serving: cal. (kcal) 281, Fat, total (g) 9, chol. (mg) 99, sat. fat (g) 4, carb. (g) 16, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 9, pro. (g) 34, vit. A (IU) 292, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 12, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 236, Potassium (mg) 416, calcium (mg) 40, iron (mg) 1, Other Carb () 1, Very Lean Meat () 5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Back to Top