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.