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Chicken Santa Fe
2 whole chicken breasts, halved, boned and skinned 4 tablespoons jalapeno jelly, melted 2 sweet red peppers, roasted, skinned*
1. Place chicken between 2 pieces wax paper and gently pound to1/4-inch thickness.
2. In large plastic zip-lock bag, place chicken in single layer. Addmarinade, close bag, refrigerate and marinate, turning once, for lhour.
3. Remove chicken from marinade and place on broiler pan; brushliberally with marinade. Arrange rack so chicken is 6 inchesfrom heat and broil about 8 minutes. Turn and broil 8 minutes more or until chicken is brown and fork can be inserted with ease.
4. Brush chicken with melted jelly. Place 2 roasted pepper strips toform an X on each breast half; spoon on remaining jelly. Returnchicken to oven until brown and slightly glazed.
Makes 4 servings.
Marinade
In medium bowl, mix together 1/4 cup olive oil, juice and zest of lsmall lime, l clove garlic (crushed), l ounce tequila, 1/4 teaspoonbottled hot pepper sauce, 1/8 teaspoon liquid smoke and 1/4teaspoon salt.*To roast peppers, place under broiler, turning often until charred.Cool. With point of sharp knife, remove stem, seeds and skin. Cutin 8 strips.
Makes 8 servings. |
