Recipe - Chicken Santa Fe

2 Whole broilerfryer chicken
breasts,halved,skinned and
boned
4 tablespoon Jalapeno pepper jelly,melted
2 Sweet red
peppers,roasted,skinned
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 ziplock 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:

One fourth cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1
oz. tequila One fourth tsp bottled hot pepper sauce 1/8 tsp liquid smoke One fourth tsp
salt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini