Recipe: Herb Rubbed Chicken with Jalapeno-Lime Glaze

HERB RUBBED CHICKEN WITH JALAPENO-LIME GLAZE

8 boneless, skinless chicken thighs
4 teaspoons cream cheese, softened
1 teaspoon rosemary leaves, crumbled
2 teaspoons, plus 1 tablespoon, jalapeno jelly, divided
1 teaspoon ground sage
1 teaspoon thyme leaves
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1 lime, juiced; peel grated lime slices
1/2 teaspoon salt

In small bowl, mix together rosemary, sage, thyme, cumin and salt. Sprinkle chicken with herb mixture and rub in, coating both sides; set aside. In small bowl, mix cream cheese and 2 teaspoons of the jalapeno jelly until well blended. Refrigerate until ready to use. Heat large non-stick frypan on medium high temperature, reduce heat to medium and add oil, tilting to coat bottom of pan. Add chicken, smooth side down and cook about 3 minutes or until brown. Turn chicken, reduce heat to low, cover and cook about 10 minutes or until fork can be inserted in chicken with ease. Stir in remaining 1 tablespoon jalapeno jelly, lime juice and grated peel; cook, basting, 2 minutes longer. To serve, place chicken on plate and pour some of the pan juices over chicken. Spoon cream cheese mixture onto each serving and garnish with lime slices.

Makes 4 servings.
Source: National Chicken Council