6 tablespoons green jalapeno jelly
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
4 boned and skinned chicken breast halves rinsed and dried
1 oz) (7 can whole green chiles
5 ounces sliced jack cheese
salt and pepper
Preheat oven to 375 degrees. Spray a 9"x13" baking dish with Pam.
Combine jelly,vinegar, mustard & honey in baking dish. Put in oven and occasionally whisk until jelly is melted and sauce is blended, 5-10 minutes.
Place chicken pieces in jelly sauce in pan and turn to coat all sides. Arrange pieces side by side in the baking dish. Bake for 15 minutes.
Pull 4 whole chiles open on one side & lay flat. Put 1 chile over each chicken piece. Place a cheese slice on each chile slice, and baste all with the jelly sauce.
Continue to bake chicken until it is no longer pink in thickest part, 5-10 minutes longer.
Serve with sauce spooned around portions. Season with salt & pepper.