Stuffed Chicken Surprise

• 4-5 Boneless Chicken Breasts

• 8 oz cream cheese or goat cheese

• One half cup Wild Huckleberry or Apricot Pepper Jelly

• Preheat oven to 350 degrees

• Mix cream cheese with one half tsp dill

• Make a slit in the side of each chicken breast.

• Stuff mixture inside each breast

• Close opening by pinching sides together

• Rub with olive oil or coconut oil

Sprinkle tops w/:

• 1 Tbsp minced fresh rosemary

• 3 minced garlic cloves

Bake 30-40 minutes until done or grill 6-8 minutes per side rotating often. Baste pepper jelly on chicken while baking/ grilling or heat jelly and drizzle over to serve.

Variation - use goat cheese and sun dried tomatoes before drizzling.

Lady Blush Winglets

• 4 Lbs chicken wings

• One third cup your choice of Pepper Jelly

• 12 oz Apple Butter BBQ Sauce

• One half cup Lady Blush Apple Cider

• Three quarters brown sugar

Remove and discard wing tips, cut wings at the joint creating two pieces. Place wings in a disposable aluminum roasting pan. Combine pepper jelly, BBQ sauce, cider, and sugar. Pour over wings.

Cook on medium high gas grill for 30 minutes, stirring every 10 minutes, or bake in 425 degree oven 60-75 minutes.

Famous Fajitas

• 4-6 Chicken Breasts

• One half jar Mild or Wild Pepper Jelly

• 3 Tbsp Olive Oil

• 1 pkg Flour or Corn Tortillas

• 1 yellow Bell Pepper

• 1 Red Bell Pepper

• 1 Large yellow or sweet onion

• 1 Tbsp minced garlic cloves

Condiments: Grated Cheese, sour cream, diced avocado and Apple Salsa

Cut Chicken, peppers, onions into strips. Heat one half oil in skillet and brown chicken. Separately cook peppers, and onions in 2nd half oil. Add pepper jelly and minced garlic to chicken. Cook additional 5 min. Add peppers and onions to browned chicken. Serve with warmed tortillas and condiments.

Thai Curry Chicken

• 1 lb. Chicken (breast or thigh) sliced in thin strips

• 2 cans coconut milk

• 1 can pineapple chunks

• 1 Tbsp red curry paste

• 1 medium onion

• 1/2 cup broccoli heads

• 1 bunch basil

• 1 tsp fish sauce

• 1/4 cup Ginger Garlic Pepper Jellly

• 1/4 cup brown sugar

1. Stir-fry red curry with 1 can of coconut milk. 2. Heat until boiling. Boil for 1 minute - then turn to simmer. 3. Add second can of coconut milk (stir) 4. Add pepper jelly, brown sugar and fish sauce (stir) 5. Add chicken (stir) 6. Add broccoli, basil and pineapple. 7. Let simmer for 15 minutes.

Spiced Orange Chicken