JALAPENO LIME THYME CHICKEN RECIPE
This recipe was created and shared by Chef Danielle Job Prairie Catering, Edmonton
Combine the following items together to make a cooking sauce.
¼ cup jalapeno lime jelly
½ tsp chili powder
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp black pepper
1/8 tsp ground cumin
2 tbsp lime juice
1/8 tsp paprika
¼ cup salsa verde*
Arrange chicken in a small baking dish and cover with above sauce.
½ lb chicken breast, boneless, skinless
Cover loosely and bake at 300 degrees F for 1 - 2 hours until the chicken shreds easily.
Shred chicken and use to make tacos with fresh corn tortillas, some queso cheese** and top with more chopped jalapenos if desired.
* If you cannot find salsa verde, you could add and equal amount of finely chopped green tomatoes plus 1 - 2 Tbsp lime juice to add the required tartness. If those are not available in our northern climate, you can substitute the equivalent amount of finely chopped green peppers and again 1 - 2 Tbsp lime juice for the tartness required.
** If you cannot find Queso cheese, you can substitute dry ricotta or dry cottage cheese. Also the Indian paneer is also a good substitute.