| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Poultry, Mexican, Condiments | 4 | Servings |
INGREDIENTS
| 2 | Whole broiler-fryer chicken breasts,halved,skinned and boned | |
| 4 | tb | Jalapeno pepper jelly,melted |
| 2 | Sweet red peppers,roasted,skinned | |
| Marinade (Recipe below) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”