MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: CHICKEN SANTA FE
  Categories: Poultry, Mexican
       Yield: 4 servings
  
       2    Whole broiler-fryer chicken
            -breasts, halved, skinned
            -and boned
       4 tb Jalapeno pepper jelly,
            -melted
       2    Sweet red peppers, roasted,
            -skinned
  
   Source: MAINPOUL.ZIP
   
   Marinade (Recipe below)
   
   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 and 1/4 tsp salt.
  
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