Title: Chicken santa fe
 Categories: Poultry, Mexican, Condiments
      Yield: 4 Servings
 
      2    Whole broiler-fryer chicken
           -breasts,halved,skinned and
           -boned
      4 tb 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.
  
  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.