Chicken Santa Fe
Yield
4 servingsPrep
1 hrsCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | wholes |
whole chicken
breasts,halved,skinned and boned |
*
|
| 4 | tablespoons |
jelly
jalapeno pepper, melted |
|
| 2 | each |
sweet red bell peppers
roasted,skinned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | wholes |
whole chicken
breasts,halved,skinned and boned |
*
|
| 6E+1 | ml |
jelly
jalapeno pepper, melted |
|
| 2 | each |
sweet red bell peppers
roasted,skinned |
|
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.
