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A Spoonful of Luxe recipe: Sticky Jelly Jar Chicken

Posted February 10, 2014

Diana's Sticky Jelly Jar Chicken

Diana Kostigen, a local food blogger and Smart Shopper reader, will be bringing us a new weekly recipe including ingredients that are on sale that week! This week, she made Sticky Jelly Jar Chicken and it looks great!  I love the sweet story about the recipe that she shares as well.

Diana has been cooking professionally for many years and she has already shared multiple recipes here on the blog in the What's for Dinner posts.  Her website, A Spoonful of Luxe,  includes many more recipes.  My thanks to Diana for her willingness to share her gift. My family will most certainly benefit from her creative, healthy and fun approach to cooking!

Sticky Jelly Jar Chicken

There’s nothing like coming across a hidden treasure, especially when it’s more than 20 years later. And this hidden treasure came in the form of a recipe card.

Last year, we had some flooding in our garage, and were forced to finally go through some old storage bins. High School Year Books, old Captain’s Training Manuals, books on planting that perfect garden… that never got planted. And an old recipe album. You know, those now archaic storage devices from the 80’s that were popular after recipe card boxes and before computers.

And as I flipped though the now yellowed pages and plastic overlay that was peeling off at the corners, I came across a pocket in the back. I dug deep and out came a recipe card, and on it, it said “Chinese Plum Chicken,” from Nana.

My heart sank, yet I smiled at the same time. Sadly, remembering how much I missed my Grandmother who passed away many years ago. But at the same time feeling like I’d been given another gift. And remembering vividly that moment in time where we thumbed through her recipe box together.

And what was once Chinese Plum Chicken has now turned into Sticky Jelly Jar Chicken, mainly because it’s really hard to find plum jelly these days. But also, because it gives you a bit more freedom with the recipe… as you can pretty much use whatever combination of jelly that you have on hand. My favorites include strawberry, peach and apricot.

So, this week I was excited to see so many of these ingredients on sale, including the chicken breasts, onions and the jelly. And I also decided to add a side dish, thanks to the great sale of frozen vegetables, which added a nice healthy crunch to the mix.

Healthy, quick, and at just $1.93 per serving, this recipe will surely become treasured in your home too.

Sticky Jelly Jar Chicken

4 boneless, skinless chicken breasts
1 c. jelly (I used 1/3 c. peach and 2/3 c. apricot jam- get fruit only if you can)
1/2 onion, chopped
1/2 lemon, juiced
Zest of 1/2 lemon (use a micro plane if you can)
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1/4 tsp. pepper
1/4 tsp. hot sauce (I use a few shakes of Tabasco... add more if you want more heat!)
2 tblsp. fresh cilantro, chopped (use parsley if you don’t like cilantro)

Preheat oven to 350 degrees. Place chicken in greased 9x9 baking dish. In a bowl combine rest of ingredients. Pour over chicken and bake for around 45 min. or until just cooked through. Set chicken aside on a plate. Then, if you'd like a thicker sauce, put in saucepan and bring to a boil. Turn heat down to low and let reduce for about 10 minutes. Then pour over chicken and serve.

Sugar Snap Peas:

1 package frozen sugar snap peas, defrosted
1/3 cup bean sprouts (optional)
2 Tblsp. olive oil
3 cloves of garlic, minced
Juice of 1/2 lemon
Salt and pepper

Place a sauté pan over med-high heat and add oil. When hot cook the garlic for about a minute. Then add the peas and cook until tender for about 4 minutes. Squeeze lemon juice over and salt and pepper to taste.

Serves 4
$1.93 per serving

*Note: all costs are approximate due to regional sale prices, amounts needed just for this specific recipe, and ingredients on hand. This recipe was created to utilize sale ingredients listed for the current week in Raleigh, NC stores.

To read where to find the best prices for these ingredients click the Just the Basics link above.

12 Comments

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  • ascherer Feb 11, 2014

    RAWSMOM1612 When is you anniversary? Ours is 3-14. I agree. We don't do much for V Day. His B-day is 2-16.

  • Faye Prosser -WRAL Smart Shopper Feb 10, 2014

    I made roasted asparagus as a side dish for the baked ravioli tonight. I bought it at Kroger on Friday and it was the skinniest asparagus I have ever seen. It turned out rather crunchy but it was really good with EVOO, garlic powder and a bit of salt. Not sure I will buy them that thin again, but the kids ate all of their crispy veggies. LOL

    Did anyone else get the twiggy asparagus?

  • RaleighFoodBlogger Feb 10, 2014

    Jdouglas- thank you! Hope you enjoy it. And yes, I LOVE old recipe boxes, albums and cookbooks! My Mom gave me some VERY vintage Gourmet Magazines last year too... they are so fun to look through... what is old really is new again- in food trends, even (I'm sure I saw some kale in there lol!) And too funny w/your book. I, too, have a book w/all my favorite handwritten recipes. Priceless!!! :-)

  • jdouglas13 Feb 10, 2014

    RFB, your recipe sounds delicious (as always!) and I really like the side veg. It's so simple, but so good. Way more than the sum of its parts. I will definitely be making it soon.

    Don't you love the old recipe boxes and albums? Old cookbooks too. You can always tell the best recipes by how splattered the page is. I have a book of my favorite recipes that I always travel with when I go to see my folks, and it is always in my carry-on tote (along with my coupons LOL) so it doesn't get lost with the luggage.

  • RaleighFoodBlogger Feb 10, 2014

    Watchhillgirl- cranberry sauce sounds great too! I always seem to have some around throughout the year, as we like to add some to out turkey sandwiches :-)

  • watchhillgirl Feb 10, 2014

    My husband makes something similar...and will use cranberry sauce to make the glaze...it is sooooo good. He will also use orange marmalade when he doesn't have cranberry sauce around. I will definitely show him this!

  • RaleighFoodBlogger Feb 10, 2014

    Raesmom- thanks! I hope you enjoy it... and yes, so easy to make :-)

    Nanny- great idea on the King's Hawaiian Bread to soak up the sauce- I love that stuff!!!

    Faye- thank YOU! And I'm with your husband on apricot jam! :-)

  • Nanny113 Feb 10, 2014

    RAESMOM1612 - We don't do much either because both are birthdays are on either side of V-Day. This year we decided just on cards. We picked up the cards last night while out.

  • raesmom1612 Feb 10, 2014

    Nanny113~tahnks for the V day reminder LOL hubby and i usually dont make a big deal out of it since our anniversary is 30 days later, but we usually get a card and a small box of chocolates for each other....ill be doing that on my lunch break today :)

  • Nanny113 Feb 10, 2014

    We've had this recipe camping (made in a Dutch Oven) and it is delicious. We typically add some King's Hawaiian Bread to get all that sauce goodness wiped from the plate. I think this will be Valentine's Dinner for me and my hubby this weekend. Thanks!

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