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
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.