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Recipe submitted by Susan Miller, Litchfield, AZ

Herb Rubbed Chicken with Jalapeno-Lime Glaze

8 boneless, skinless chicken thighs
4 teaspoons cream cheese, softened
1 teaspoon rosemary leaves, crumbled
2 teaspoons, plus 1 tablespoon, jalapeno jelly, divided use
1 teaspoon ground sage
1 teaspoon thyme leaves
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1 lime, juiced; peel grated lime slices
1/2 teaspoon salt

1. In small bowl, mix together rosemary, sage, thyme, cumin and salt. Sprinkle chicken with herb mixture and rub in, coating both sides; set aside.
2. In small bowl, mix cream cheese and 2 teaspoons of the jalapeno jelly until well blended. Refrigerate until ready to use.
3. Heat large non-stick frypan on medium high temperature, reduce heat to medium and add oil, tilting to coat bottom of pan. Add chicken, smooth side down and cook about 3 minutes or until brown. Turn chicken, reduce heat to low, cover and cook about 10 minutes or until fork can be inserted in chicken with ease.
4. Stir in remaining 1 tablespoon jalapeno jelly, lime juice and grated peel; cook, basting, 2 minutes longer.
5. To serve, place chicken on plate and pour some of the pan juices over chicken. Spoon cream cheese mixture onto each serving and garnish with lime slices.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.