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Chicken Sante Fe

2 whole chicken breasts, halved, boned and skinned
4 tablespoons jalapeno jelly, melted
2 sweet red peppers, roasted, skinned*
Marinade (recipe follows)

1. Place chicken between 2 pieces wax paper and gently pound to 1/4-inch thickness.
2. In large plastic zip-lock bag, place chicken in single layer. Add marinade, close bag, refrigerate and marinate, turning once, for l hour.
3. 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.
4. 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 peppersauce, 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.

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