Pepper Jelly Glazed Chicken
Serves 4

4 - 6 oz (170 g) chicken breasts, skin on
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly
1 Tbsp (15 ml) lemon juice

1. Preheat oven to 375° F (190° C).
2. Season both sides of chicken breasts with VE Sea Salt and VE Pepper. Place on a parchment-lined baking sheet and roast for approximately 25 minutes.
3. Heat a small Excalibur® coated frying pan to medium low; melt butter and either VE Red Pepper Jelly or VE Jalapeño Pepper Jelly. Stir in lemon juice and set glaze aside.
4. Brush glaze over chicken and place under broiler for 4 minutes. Turn over, apply remaining glaze and broil until crisp and pleasantly browned.

Per serving: Calories 280, Fat 9 g (Saturated 4.5 g, Trans 0.2 g), Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 21 g (Fibre 0 g, Sugars 20 g), Protein 27 g.

Lamb Chops with Pepper Jelly
Serves 2

2 Tbsp (30 ml) olive oil
6 baby lamb chops
1 Tbsp (15 ml) VE Lamb Seasoning
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly

1. Rub olive oil on lamb chops.
2. Sprinkle VE Lamb Seasoning, VE Sea Salt and VE Pepper on each side of lamb chops.
3. Pan-fry lamb chops in Excalibur® coated frying pan over medium high heat 3 minutes per side. Remove chops with tongs and place on heated platter.
4. Add VE Red Pepper or VE Jalapeño Pepper Jelly to pan, bring to a quick boil and pour over lamb chops.

Per serving: Calories 440, Fat 20 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 170 mg, Carbohydrates 41 g (Fibre 1 g, Sugars 38 g), Protein 21 g.