Ingredients
2 whole broiler-fryer chicken breasts, ,halved,skinned an
4 tbsp jalapeno pepper jelly,melted
2 sweet red peppers,roasted,skinned
1 marinade (recipe below)
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.
Servings: 4 servings
Chicken Santa Fe Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have proved the existence of recipes far back into antiquity, at least as far into history as the early Egyptians, and potentially, even further back. Having said that, sadly, these old recipes were just very simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As our culinary historical trip moves to more modern times we find some recipe books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the indian food that is popular today, but instead descriptions of the types of meals served to the rich people of that time. Over the next few hundred years, the powerful families of the West tried to offer the most exotic banquets, and because of this chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chicken Santa Fe recipe.
