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Name: Chicken Santa Fe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 tb Jalapeno pepper jelly,melted; 2 Sweet red; 2 Whole broiler-fryer chicken; Marinade (Recipe below)

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INGREDIENTS

4 tb Jalapeno pepper jelly,melted
2 Sweet red
2 Whole broiler-fryer chicken
Marinade (Recipe below)

Servings

INSTRUCTIONS

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 1/4 tsp salt.

NOTES

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Chicken Santa Fe

4 tb Jalapeno pepper jelly,melted
2 Sweet red
2 Whole broiler-fryer chicken
 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 1/4 tsp  salt.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.