When we are looking for something a little funky, something cool, we go to the Slammin’ Cannery table. Roxanne makes some of the coolest jams and jellies, from three coloured layers to ones with an added alcohol zip. In this recipe we used The Italian by Slammin’ Cannery. This jelly is thick with a distinct taste that you will love. It is pretty to look at with its seasonings suspended just waiting for you to scope them out. Romper bomper stomper boo tell me tell me tell me do magic mirror tell me today did all my friends have fun at play, all my friends had fun today I see rosemary and thyme, oregano, garlic too, there is white wine and white wine vinegar, sugar, lemon and of course pectin and I will see you all again in Romper room school.Ok, sesame of you are having flashbacks of pb&j sandwiches with a big glass of milk in front of some good old cbs programming, others are wondering how much wine is actually in this jelly.
3 TBSP The Italian Jelly by Slammin’Cannery
1/4 Cup Cream Cheese
2 Tbsp Butter
1/4 Tsp Organic Italian Seasoning by Watkins
1/8 Tsp Organic Garlic Salt by Watkins
1/4 Tsp Organic Pepper by Watkins
4 Chicken Breast or 8 Chicken Thighs
Preheat oven to 375 degrees.
Mix The Italian Jelly in a bowl with softened cream cheese, place aside for later.
Melt butter in fry pan. Add Italian seasoning, garlic salt, & pepper to melted butter.
Place chicken into medium heat pan. cook for just a few seconds on each side, just enough to brown the chicken. Place browned chicken in a baking dish. Pour cheese and jelly mixture over chicken and place in oven. Cook until internal temp of chicken reaches 165 degree F.
Place cooked chicken on a plate with the sides of your choice. You will want to pour cheese sauce from your baking dish over chicken, delicious!