Reviewed: Jul. 18, 2009

I love this recipe and so did all my guests. I doubled everything for the sauce since it was sooooo good, we used it over the chicken & rice. This is now one of my favorites and it's so easy to make. Thanks!!!

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elle

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Reviewed: Mar. 27, 2009

Very simple but not quite as good as I had hoped. Will save the recipe as a quick, easy meal when I am looking for something a little different.

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mrsoofie

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Reviewed: Jan. 13, 2009

I made this for dinner last night and I was totally disappointed. I had high expectations for this recipe. I followed it to a "T" with the exception of using boneless chix breasts and sprinkling with onion flakes and garlic powder before adding the sauce. Baked for appx 45 mins. My problem was the chicken. It was tough to chew. I have never had chicken that was like leather. It was not dry so it was not overcooked and I know it was not undercooked. I do not know what went wrong. This will remain a mystery to me. If anyone has any ideas, I would appreciate your comments. I rated as '4' because the taste was there and we really like the flavor. It was the texture of the meat....

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Cora

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Reviewed: Nov. 29, 2008

Very tender chicken. Wish I had used more of the pepper jelly.

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PASNBY3844

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Reviewed: Nov. 3, 2008

I made this with hot pepper and rasberry chipolte sauce and it was so good. I marinated the chicken in the sauce mixture for about 29 hours and then removed the chicken from the sauce mixture and place on a baking tray, spooned some sauce on top and stuck them in the oven spooning more sauce on every 15 minutes or so. Baked these for about 45 minutes and I think 35 would have been enough. Served with plain fettucini and green beans. Will defintely make again. Thanks!

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: Nov. 2, 2008

Great chicken. My family loved it.

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LJOY

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Reviewed: Jul. 19, 2008

Excellent chicken! Great sweet & sour taste.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Apr. 1, 2008

this recipe was a hit!

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KeriR0202

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

I had a hard time finding pepper jelly, but once I did, I tried this recipe right away. It was good for a different take on the usual chicken dinner. I also used boneless, skinless chicken breasts which worked fine.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 17, 2008

Very good! All my kids ate it too! I used boneless/skinless chicken and cooked it for 40 minutes. I was thrilled with how easy it was!

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Debbieluck

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

My husband & I did not like this recipe very much. Don't get me wrong, it was edible, but I will not make it again. It was very bland even though we used hot homemade pepper jelly. Sorry...

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TRACYMTN

Cooking Level: Intermediate

Home Town: Opelika, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Aug. 29, 2007

This is a keeper around here.Both my mom and husbands' mom make pepper jelly and this recipe will be shared!I added some onion powder and a tsp of minced garlic to the mix,but NO Salt!Red pepper would be good to give it more heat.my guys ate it UP!!!

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2boysmama

Cooking Level: Expert

Home Town: Hernando, Mississippi, USA

Living In: Newbern, Tennessee, USA

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Reviewed: Jun. 3, 2007

Quick and easy. Also a good way to use red pepper jelly, which I love!

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blythem

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Reviewed: Apr. 20, 2007

Very moist! Great gravy for Texmati rice!

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YLEEK

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Reviewed: Mar. 12, 2007

This was great with cubed chicken over rice. Almost had a sweet and sour/spicy asian feel to it. You could easily throw in some vegis for a complete meal.

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Shannon C

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Reviewed: Feb. 21, 2007

I needed something easy that I already had all the ingredients for. This was it. It was very good, my family liked it a lot. I did add a little Tabasco, we like spicy! We also ate the sauce on rice. I glazed it often so the meat was more red than in the picture. I doubled the recipe and cooked 6 big breasts.

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Reviewer:

AWHEEL

Cooking Level: Intermediate

Home Town: Abbeville, Louisiana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 17, 2006

Nice simple sauce; very sweet and somewhat spicy. Easy to make and will definitely do so again. I, too, used boneless, skinless breasts and reduced cooking time appropriately. Thanks for the new recipe!

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Tami J

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Aug. 24, 2006

This was an o.k. recipe. Very simple, glaze was o.k. but the chicken itself lacking in flavor

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Jennifer

Cooking Level: Expert

Living In: Humboldt, Kansas, USA

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Reviewed: Aug. 8, 2006

Really good. Initially it was sweet, but then the spice kicked in. I used boneless, skinless chicken instead. Baked for about 45 minutes.

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JANE MN

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2006

This sauce had wonderful flavor!!! I used some homemade pepper jelly that I got from this site (red & green Christmas jelly) & I used boneless chicken breasts instead of bone-in & marinaded them in the mixture for a couple of hours before baking. I decreased the cooking time to account for using the boneless (baked about 40 minutes). I served them w/ rice cooked w/ chicken broth & herbs (the sauce is fantastic on the rice!) & steamed broccoli...we all loved this meal, very tasty.

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