cooking meats with sugary, jelly marinades.
i tried pan roasting chicken breast that was covered in a sweet jalapeno jelly tonight and ended up with a burnt crust. i guess i should have remembered that sugar and high heat don't really get a long. should i even bother cooking it this way? is it not meant for the pan and should only be grilled? how does one roast using jellies and sugary sauces without burning?