Categories: Poultry, 1990 dccc, 1st 
      Yield: 4 servings 
  
      1 ea Chicken, broiler/fryer, 
           -- quartered 
      2 ts Pepper, lemon 
      4 c  Onions, sweet, thinly 
           -- sliced 
      1 ts Oil, olive 
      4 tb Jelly, hot pepper, red 
      1 sm Pepper, red, sweet, cut 
           -- into rings 
           Cilantro 
  
       Put your chicken on the oiled rack of large broiler pan. Sprinkle the 
  chicken with lemon pepper.  Bake at 400 F, skin side up, for about 50 
  minutes or until the chicken is fork tender. 
   
       Meanwhile, in a large non-stick fry pan, place olive oil, and heat to 
  medium temperature. 
   
       Add onions and cook until barely wilted, about 5 minutes. 
   
       Add jelly and stir gently until melted. 
   
       Spoon one-half of the onion mixture onto a large platter. Arrange the 
  chicken over onions; top with remaining onions. 
   
       Garnish with pepper rings and cilantro. 
   
       Cook:  Ellen Burr, Massachusetts 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622