Lavender Glazed Broiled Chicken

Now that we have our lavender jelly, I felt challenged to prove that it can be more than just a beautiful spread for biscuits (good marketing and all). So I put it on chicken, and my very polite and family didn’t say anything snide about it and gave it a try. Everyone agrees, it is excellent and would be better with even more lavender the next time. The recipe is simple and quick.

Take some chicken breast and cut them in half so you have a top half and a bottom half. If you’re using normal farm sized little chickens this isn’t necessary, but the mutant store chicken breasts are just too thick.

Lay your skinny breasts out on a lard greased pan and sprinkle some ginger powder and lemon pepper seasoning on them. Put them in the broiler until they’re pretty, turn them over and season them the same on the other side.

When they’re nearly pretty, take them out and spread a generous helping (about two teaspoons) of lavender jelly on the top of each piece. Sprinkle on some fresh parsley for pretty, and put them back in the oven until the tops have just started to turn dark brown with a touch of char.IMG_9804

One Comment Add yours

  1. Patricia Forrest says:

    Looks great–my lavender looks a little weak this spring–think I should put in a new plant every year so I don’t have to say goodby to them as they age.


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