Chicken Santa Fe Recipe 
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Chicken Santa Fe

2 whole broiler-fryer chicken breasts, halved, skinned an
4 tbsp jalapeno pepper jelly, melted
2 sweet red peppers, roasted, skinned
1 marinade (recipe below)

Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4" thickness. In large plastic zip-lock bag, place chicken in single layer. Add marinade; close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade.

Set oven temperature control at broil and arrange rack so chicken is about 6" from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed.

NOTE: To roast peppers, place under broiler, turning often until charred, cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.

Marinade: In medium bowl, mix together:

1/4 cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid smoke 1/4 tsp salt.

Servings: 4

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