BAKED CHICKEN BREAST WITH FIERY JALAPENO GLAZE
10 x 150g Chicken breast
250g Bick's Fiery Jalapeno Relish
600g Long grain rice
25mls Rapeseed oil
200g Diced red and green sweet pepper
2.5ltrs Light chicken stock
1 tbsp Schwartz Coriander
For the chicken
Preheat your oven to 180C.
Place chicken breast on a non- stick baking tray and brush
with Bick's Fiery Jalapeno Relish.
Place in the oven and cook for 8 minutes, remove from the
oven and brush the chicken again with Bick's Fiery Jalapeno
Relish. Return to the oven and cook for a further 7 minutes
or until cooked.
Remove from the oven and rest for 3-5 minutes
Heat the remaining Bick's Fiery Jalapeno Relish in a pan
For the rice
Soak the rice for 20 minutes in cold water and drain.
Heat the oil in a pan and cook the sweet peppers for about 3-4
minutes and remove from the pan.
Add the chicken stock to the pan along with the drained rice and
bring to the boil, return to a simmer and cook for about 16- 18
minutes or until tender.
Drain the cooked rice and add the cooked peppers and the Schwartz Coriander , mix well.
Serve the chicken on the bed of rice with the remaining Bick's Fiery
Jalapeno Relish on the side