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Chicken Santa Fe

Chicken Santa Fe
Serves 4


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


  1. Place chicken between 2 pieces wax paper and gently pound to 14 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 easy.
  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.
  5. Marinade :

  6. In medium bowl, mix together 14 cup olive oil, juice and zest of l small lime, l clove garlic (crushed), l ounce tequila, 14 teaspoon bottled hot pepper sauce, 18 teaspoon liquid smoke and 14 teaspoon salt.
  7. 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.
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