CHICKEN BREAST WITH SMOKY 3-PEPPER RELISH AND CORNBREAD

Ingredients Weight Measure
Jiffy® Cornbread Mix 8-1/2 oz.
Green peppers 12 oz.
Red peppers 12 oz.
Yellow peppers 12 oz.
Red currant jelly 1 cup
Cider vinegar 2 oz.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Chicken breast, 6 oz. 12 ea.
Salt to taste

Method

  1. Prepare cornbread mix according to manufacturer's directions.
  2. Roast peppers until lightly browned. Cool, remove skins and small dice.
  3. Warm red currant jelly slightly to dissolve. Mix with diced peppers, cider vinegar and TABASCO® Pepper Sauces.
  4. Grill chicken breast until done and serve with portions of cornbread and Smoky Three-Pepper Relish.

Yield: 12 servings