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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
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