Yield: 4 servings
|2 \N||Whole broiler-fryer chicken breasts,halved,skinned and boned|
|4 tablespoons||Jalapeno pepper jelly,melted|
|2 \N||Sweet red peppers,roasted,skinned|
|\N \N||Marinade (Recipe below)|
Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to ¼" 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.
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: ¼ cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila ¼ tsp bottled hot pepper sauce ⅛ tsp liquid smoke ¼ tsp salt.