Chicken Santa Fe
Chicken breasts, marinated in a smoky lime-tequila marinade, are broiled and topped with roasted red pepper strips and glazed with jalapeño jelly.
4 boneless, skinless chicken breast halves
Marinade (recipe follows)
4 tablespoons jalapeño jelly, melted
2 sweet red peppers, roasted, skinned*
- Place chicken between 2 pieces wax paper and gently 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 l hour.
- Remove chicken from marinade and place on broiler pan; brush liberally with marinade. Arrange rack so chicken is 6 inches from heat and broil about 8 minutes. Turn and broil 8 minutes more or until chicken is brown and fork can be inserted with ease.
- Brush chicken with melted jelly. Place 2 roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return chicken 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 l small lime, l clove garlic (crushed), l ounce tequila, 1/4 teaspoon bottled hot pepper sauce, 1/8 teaspoon liquid smoke and 1/4 teaspoon salt.
*To roast peppers, place under broiler, turning often until charred. Cool. With point of sharp knife, remove stem, seeds and skin. Cut in 8 strips.
Recipe provided courtesy of the National Chicken Council. Used with permission.