4 boneless, skinless chicken breast halves
Salt to taste, optional
2 tbls. butter
1/2 cup jalapeño jelly
2 tbls. chopped fresh parsley or green onions, for garnish if desired
1. Place chicken breast between two sheets of plastic wrap OR put it in an opened, gallon-size, plastic storage bag. Place on a wooden chopping board or something to buffer the pounding on the counter and pound with a mallet or roll with rolling pin until it’s even and about 1/4-inch thick. Begin in the center or the thickest part of the meat and roll outward. Lightly season with salt if desired.
2. Melt butter in nonstick skillet and over medium-high heat. Quickly cook the chicken, only 3 or 4 minutes per side or until lightly browned. Using fork, remove chicken, place on platter and keep warm.
3. In remaining pan juices, melt jelly and heat just until bubbly. Stir in fresh chopped parsley or green onions. Pour sauce over chicken and serve while hot.