Categories: Poultry, Finalist 
      Yield: 4 servings 
  
      4 ea Breasts, chicken, halves, 
           -- broiler/fryer, boned, 
           -- skinned 
      8 ts Oil, olive, divided 
      4 ts Cajun seasoning 
    1/4 c  Onion, red, finely chopped 
      1 ts Ginger, minced 
    1/4 c  Vinegar, white wine 
    1/4 c  Jelly, Jalapeno, red, 
           -- pepper 
    1/2 c  Broth, chicken 
           Pepper, red, Jalapeno 
           Pepper, green, Jalapeno 
  
       Brush each chicken breast with 1 teaspoon of olive oil; sprinkle 
  each portion with 1 teaspoon of Cajun seasoning; set aside. 
   
       In a large non-stick frypan, place the remaining olive oil, and 
  heat over medium flame. 
   
       Add chicken and cook, turning, for about 10 minutes or until the 
  chicken is brown on all sides.  Remove the chicken and keep warm. 
   
       To the same frypan, add the onion, and cook for 3 minutes or 
  until the onion is slightly tender.  Add ginger root during the last 
  minute of cooking. 
   
       Next, stir in the vinegar; increase heat if necessary and boil 
  until vinegar almost evaporates. 
   
       Add pepper jelly and cook until the jelly melts. 
   
       Add broth to the pan; return the chicken to the pan and cook, 
  turning, about 5 minutes or until sauce is reduced and chicken is 
  glazed. 
   
       Arrange the cooked chicken on a serving platter and pour the 
  remaining sauce over it. 
   
       Garnish with Jalapeno peppers. 
   
       Cook:  Julie P. Dematteo, Clementon, New Jersey 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622