Chicken and Red Pepper Garlic Jelly

4 chicken breast – 1 red bell pepper – 2 tbsp of oil – 1/4 red pepper garlic jelly (regular or hot)

Cook chicken in oil until done, set aside or keep warm in oven    Cook the strips of red pepper and place in oven with the chicken

Make glaze – using the same frying pan, add 2 tbsp of white wine vinegar or white white and 1/4 cup of Red Pepper Garlic Jelly.  Warm in a saucepan until reduced.

Place chicken on the plate and with red peppers on top of the chicken.  Drizzle with the glaze.  Serve with roasted potatoes, carrots and brocolli.

 Brie in Puff Pasty Crust

1 pkg frozen puff pastry, thawed – 1 brie cheese – 1 egg beaten, thinned with 1 tbsp cream – 1 jar of Jalapeno Garlic Jelly – 1 baguette, thinly sliced

Defrost one portion of frozen puff pastry and roll it out to 1/2 centimeter thickness.  Wrap a brie cheese in the puff pastry ensuring that the cheese is completely enclosed.

Brush beaten egg thinned with the cream onto the surface of the brie-wrapped cheese and place it in the oven at 425 for 20 minutes.  Allow to cool slightly before cutting to prevent all the cheese from running out.

Have your guests serve themselves wedges of the delicious baked brie on the thinly sliced baguette pieces topped generously with Jalapeno Garlic Jelly.  (You can use any other jellies that we make if you wish)