2 tablespoons jalapeno, jerk habanero, spiced chipotle or N.M. red Chile Beach jam
1/2 teaspoon dijon mustard
2 1/2 pound boneless chicken breasts
salt and fresh ground pepper
2 tablespoons butter
1 tablespoon fresh lemon juice
1 clove garlic
1. Pound chicken breasts lightly until they are evenly thick.
2. In a small bowl, combine pepper jam, garlic and mustard, set aside. Season chicken breasts on both sides with salt and pepper. In a large skillet, melt the butter over moderately high heat. Add chicken breasts and cook turning once until browned, about 3 minutes per side.
3. Pour off most of the fat. Add 1 tbsp. of water and shake the pan to loosen the browned bits on the bottom. Push chicken aside. Add pepper jam mixture and the lemon juice to the pan and shake to coat the chicken with the sauce. Cook on low until the sauce is reduced to a glaze, about 30 minutes. Season with salt and pepper and serve.