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Santa Fe Chicken




Source of Recipe


Internet


List of Ingredients




2 whole chicken breasts (about 8 ounces each) halved,boned, and skinned
2 sweet red bell peppers
1/4 CUP jalapeno jelly

For Marinade:
1/4 cup olive oil
juice and zest of 1 small lime
I clove garlic, crushed
I ounce tequila
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon liquid smoke flavoring
1/4 teaspoon salt



Recipe



Combine all the marinade ingredients in a medium bowl. Place the chicken between two pieces of wax paper and gently pound until 1/4 inch thick. Arrange the chicken in a single layer in a large plastic zip-lock bag. Add the marinade, close the bag, and marinate in the refrigerator, turning once, for at least 1 hour and up to 24 hours.


To roast the bell peppers, place them under the broiler and turn often until charred. Cool. With the point of a sharp knife, remove stem, seeds, and skin. Cut into 8 strips and reserve. Heat the broiler. Remove the chicken from the marinade and place on a broiler pan; brush liberally with the marinade. Arrange the oven rack so the chicken is 6 inches from the heat and broil about 8 minutes, until browned. Turn and broil 8 minutes more or until the chicken is brown and a fork can be inserted with ease. While the chicken is cooking, melt the jelly in a small saucepan over low heat. Brush the cooked chicken with some of the melted jelly. Place 2 roasted bell pepper strips to form an X on each breast half, spoon on remaining jelly. Return the chicken to the oven and broil until brown and slightly glazed, about 4 to 5 minutes longer.

Jalapeno Jelly:
3/4 c Jalapenos
2 Bell pepper, green; seeded & -roasted
1 1/2 c Vinegar, white
6 1/2 c Sugar
2 pk Liquid pectin (Certo)
1 T Dried red pepper flakes
Food color, green

Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks).