Chicken santa fe

Yield: 4 servings

Ingredients:

2 Whole broiler-fryer chicken 2 Sweet red

Instructions:

-breasts halved skinned and -peppers roasted skinned -boned Marinade (Recipe below) 4 tb Jalapeno pepper jelly melted 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 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 1/4 tsp salt.