Peppery Chattanooga Chicken

  • Yield: 4 servings


4-- boneless, skinless chicken breasts
1/4teaspoon kosher salt
4teaspoons lemon juice
4tablespoons Tennessee Gourmet™ Snappy Pepper Jelly
1/2teaspoon garlic powder
1/4teaspoon black pepper
8slices Havarti or Monterey Jack cheese
2tablespoons olive oil


  1. Place breasts between two sheets of waxed paper and pound to a uniform ½-inch thickness. Season with lemon juice, salt, pepper, and garlic powder. Place one slice of Havarti cheese and 1 teaspoon Tennessee Gourmet™ Snappy Pepper Jelly in middle of each breast. Fold breast over to form a pocket and secure with toothpicks. Refrigerate, covered, for 1 hour. Remove from refrigerator and bring to room temperature.
  2. In a medium sauté pan over medium-high heat, quickly sauté breasts in olive oil until golden; turn and brown on other side. Place browned breasts in buttered casserole dish, cover with a generous layer of pepper jelly and second cheese slice. Bake, uncovered, in pre-heated 350F oven 10 to 15 minutes