Friday, November 20, 2009

Roasted Chicken Breasts Marinated in a Green Tomato and Jalapeno Jam

Photo from the Closet Cooking Blog.
After scouring the produce section in various local markets, for the last few weeks, I finally found green tomatoes at my local Jon's market.  So I grabbed a couple of pounds and the necessary ingredients to make Kevin Lynch's (Closet Cooking) Green Tomato and Jalapeno Jam.  The hardest part for me was peeling the tomatoes, but the rest of the recipe (see below) was rather easy to follow.

I bathed two large, butterflied, chicken breasts in the tomato and jalapeno jam and marinated them for 24 hours.  Then I baked the chicken in a casserole dish at 350F for an hour.  The jam liquified and created a great sauce.  Served with buttered brussel sprouts, this made for a great week-night dinner.  Enjoy!

Green Tomato and Jalapeno Jam

(makes 3 cups of jam)
Printable Recipe

4 jalapenos (sliced)
1/2 cup herbs such as mint and cilantro (chopped)
4 cloves garlic (chopped)
1 inch piece ginger (chopped)
1/2 cup cider vinegar
2 tablespoons soy sauce
1 pound green tomatoes (peeled and chopped)
3 cups sugar

1. Puree the jalapenos, herbs, garlic, ginger vinegar and soy sauce in a food processor.
2. Place the mixture into a sauce pan and add the tomatoes and sugar.
3. Bring to a boil and simmer until it thickens, about 45 minutes.

1 comment:

  1. Thank you for sharing this wonderful recipe! I tried the sample you made me and it was delicious!!

    A great tip for peeling tomatoes easily is to drop them in some boiling water for 2-3 minutes. Take them out and put them in a Ziploc bag and close. After a minute the peel should slide off!