Chicken Santa Fe Recipe - Cooking Index
Chicken Santa Fe Recipe - Cooking Index
| 2 | Broiler-fryer chicken - breasts, halved, ski | |
| Boned | ||
| 4 tablespoons | 60ml | 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 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.
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.
Source:
Great Good Food by Julee Russo
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