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    PrimaRecipes --> Poultry

    recipe title: CHICKEN SANTA FE
    category: Poultry
    keywords: Mexican
    servings: 4 servings
          2    Whole broiler-fryer chicken
               -breasts, halved, skinned
               -and boned
          4 tb Jalapeno pepper jelly,
          2    Sweet red peppers, roasted,
    Source: MAINPOUL.ZIP Marinade (Recipe below) 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 and 1/4 tsp salt.

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