Chicken Santa Fe Recipe

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.