Chicken breasts marinated
in a smoky lime-tequila marinade, broiled, topped with roasted
red pepper strips and glazed with jalapeno jelly.
Chicken
Sante Fe
- 4 boneless, skinless chicken
breast halves
- Marinade (recipe follows)
4 tablespoons jalapeno 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.
