Chicken Santa Fe



INGREDIENTS:

2  Whole broiler-fryer chicken
breasts,halved,skinned and boned

4 tb Jalapeno pepper jelly,melted

2 Sweet red peppers,roasted,skinned

Marinade (Recipe below)

DIRECTIONS:

1. 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.
  
2. 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.

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.



Chicken Santa Fe