Chicken Santa Fe
Submitted by Smeets
Chicken Santa Fe: pounded chicken breasts broiled and glazed with sweet-hot jalapeno pepper jelly, then crowned with roasted red pepper strips. A quick Southwestern dinner with a glossy, sweet-spicy finish.
YIELD
4 servingsPREP
1 hrsCOOK
25 minREADY
1 hrsThis is a fast, flashy Southwestern chicken dinner that gets all its character from one ingredient: jalapeno pepper jelly. Brushed over broiled chicken as a glaze, it melts into a glossy, sweet-and-spicy lacquer, that signature push-pull of sugar and chili heat in every bite.
Pounding the breasts to an even quarter-inch is the move that makes this quick and reliable. Thin, even cutlets cook through in minutes under the broiler without drying out, and they take the glaze evenly. A short marinade beforehand seasons the meat and keeps it juicy.
The finishing flourish is pure Santa Fe style: strips of roasted red pepper laid in an X over each glazed breast, then more jelly spooned on and broiled until everything turns shiny and caramelized. Roasting the peppers (or using jarred) gives them a sweet, smoky softness that plays against the spicy jelly. Watch the broiler closely, since the sugary glaze can scorch fast, and pull the chicken the moment a fork slides in easily. It looks like you fussed, but it’s weeknight-fast and just three main ingredients.
Kitchen Tips
- Pound the breasts to an even thickness so they cook through quickly and evenly without drying.
- Watch the broiler closely once the jelly goes on. The sugar in the glaze can scorch in seconds.
- Brush the glaze in layers, broiling between, to build a glossy, lacquered finish.
- Use jarred roasted red peppers to go faster, or roast your own for smokier flavor.
Variations
- Swap jalapeno jelly for another pepper jelly, or mix in apricot preserves for milder heat.
- Serve over rice or with black beans and corn for a fuller Southwestern plate.
- Grill the chicken instead of broiling for a smoky char.
Ingredients
Directions
Place chicken between two pieces of wax paper.
On hard surface, with meat mallet or similar flattening utensil, pound to ¼ inch 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.
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