A recipe for Chicken Santa Fe. Follow the simple recipe instructions for Chicken Santa Fe shared by other home cooking experts.
Ingredients2 Whole broiler-fryer chicken breasts, halved, skinned and boned
4 Tbs. Jalapeno pepper jelly, melted
2 Sweet red peppers, roasted, skinned
Marinade: 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
DirectionsPlace 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. "