Pan-seared rosemary chicken brushed with a deliciously-sticky combination of orange juice and pepper jelly then skewered with a stem of rosemary. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.

2/3 cup hot pepper jelly, room temperature
1/2 cup fresh orange juice
15 rosemary stems, bottom leaves removed from the stem
1 large boneless skinless chicken breast, cubed into 15 pieces
½ teaspoon salt
2 tablespoons olive oil

Whisk together the pepper jelly and orange juice to make a glaze, set aside.
Finely chop the rosemary leaves that were stripped from the bottom of the stems. Cube the chicken breast into 15 pieces, then sprinkle with 2 teaspoons of the chopped rosemary and salt over the chicken; tossing to mix.
Add the olive oil to a skillet over medium high. Cook the chicken, turning once until cooked on all sides, about 5 minutes. Remove the pan from the heat and brush with the orange pepper jelly mixture, leaving the chicken in the hot pan for one minute longer. Cool slightly then skewer one piece of chicken per rosemary stem and serve warm with the extra orange pepper glaze for dipping. Makes 15 appetizers