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    Nutrition Info . . .

    NutrientsProteins, Cellulose

    Ingredients Jump to Instructions ↓

    1. 2 Whole broiler-fryer chicken

    2. breasts,halved,skinned and boned

    3. 4 tb Jalapeno pepper jelly,melted

    4. 2 Sweet red

    5. peppers,roasted,skinned

    6. Marinade (Recipe below)

    Instructions Jump to Ingredients ↑

    1. Place chicken between two pieces of wax paper.

    2. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4" thickness.

    3. In large plastic zip-lock bag, place chicken in single layer.

    4. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour.

    5. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade.

    6. Set oven temperature control at broil and arrange rack so chicken is about 6" from heat.

    7. 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.

    8. Brush chicken with melted jelly.

    9. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly.

    10. Return to oven and broil until chicken is glazed.

    11. Serves 4.

    12. NOTE: To roast peppers, place under broiler, turning often until charred, cool.

    13. With point of sharp knife, remove stem, seeds, and skins.

    14. Cut in 8 strips.

    15. Marinade: In medium bowl, mix together: 1/4 cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz.

    16. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid smoke 1/4 tsp salt.


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