Title: CHICKEN SANTA FE
Yield: 4 servings
|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)
Place chicken between two pieces of wax paper. On hard surface, with
meat mallet or similar flattening utensil, pound to 1/4 inch 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 inch 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. Serves 4.
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 and 1/4 tsp salt.