Ingredients
- 2 whl broiler-fryer chicken breasts,halved,skinned and boned
- 4 Tbsp. Jalapeno pepper jelly,melted
- 2 x Sweet red peppers,roasted,skinned Marinade (Recipe below)
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Chicken Santa Fe
Servings: 4
Directions
- Place chicken between two pcs of wax paper. On hard surface, with meat mallet or possibly similar flattening utensil, lb. to 1/4" thickness. In large plastic zip-lock bag, place chicken in single layer. Add in marinade;close bag; chill 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 min; turn, brush with marinade, and broil about 8 min longer or possibly till chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to create an X on each breast half; spoon on remaining jelly. Return to oven and broil till chicken is glazed.
- Serves 4.
- NOTE: To roast peppers, place under broiler, turning often till charred, cold. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.
- Marinade: In medium bowl, mix together:
- 1/4 c. extra virgin olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 ounce. tequila 1/4 tsp bottled warm pepper sauce 1/8 tsp liquid smoke 1/4 tsp salt.
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