Ingredients:
Jalapeno Pepper Jelly Chicken
4 or 5 small to medium chicken tenders 2 tbsps. flour 4 to 6 oz. mushrooms 1 bell pepper diced 1 onion diced 1 cup bread crumbs 3 tbsps. pepper jelly 1 to 1 1/2 cups pepper jack and colby cheese 1 tbsp. liquid smoke 4.5 oz. green chilies 2 tbsps. garlic 3 tbsps. olive oil Optional for extra spice add 2 tbsps. minced jalapenos Prep: Roll each piece of chicken in bread crumbs and set aside. Dice bell pepper and onion and combine in a bowl, set aside. Directions: Heat oil on medium low heat. Add chicken and cook 1 minute. Then add garlic and sauté until chicken is brown and no longer pink. Remove chicken and set aside. Add onion and bell pepper to the pan with a little more oil if needed. Sauté 2 to 3 minutes, then add chilies, mushrooms, jalapeños (optional) and flour. Mix well until blended and vegetables are soft . Add the jelly and liquid smoke, then blend well and return chicken to the pan. Let simmer on low 5 to 10 minutes to thoroughly combine flavors. If you find that the mixture is looking just a little bit dry from the flour, add a little more liquid smoke and 1 to 2 tsps. of the jelly to moisten. Remove from heat and add cheese. Serve over white rice or however you prefer. Congratulations to Courtney Walker, the most recent winner of our recipe contest! To enter our contest, submit your recipe at www.dixie.coop or post it to our Facebook page for your chance to win a $25 Visa gift card and have your recipe featured in an upcoming issue of Co-op Currents.
Co-opcurrents For Dixie Electric Cooperative Member-Owners December 2016
Scholarship Opportunity for Graduating Seniors Dixie Electric Cooperative will be awarding ten $2,500 scholarships in 2017. For more details about the eligibility requirements and to download an application, visit our website at www.dixie. coop. Simply click the scholarship opportunity link on the home page. You can also contact the cooperative’s communications coordinator to receive more information or to request an application. The deadline for applications is February 24, 2017.