A flavorful chicken dish with a spicy and sweet glaze, perfect for a quick and satisfying meal.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness.
Pounding the chicken ensures even cooking and tender texture.
Mix the chili powder, black pepper, cumin, and oregano in a small bowl.
Combine the spices thoroughly for an even seasoning.
Rub the spice mixture evenly over both sides of the chicken breasts.
Ensure the chicken is well-coated for maximum flavor.
Heat a skillet over medium-high heat and add a drizzle of oil. Cook the chicken for 3-4 minutes on each side until fully cooked.
Avoid overcrowding the skillet to ensure proper browning.
Remove the chicken from the skillet and keep warm on a serving platter.
Cover the chicken with foil to retain heat.
In the same skillet, add the chicken broth, red wine vinegar, and jalapeño jelly. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Pour the sauce over the chicken and serve immediately.
Garnish with fresh herbs for added color and flavor.
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