Chicken Santa Fe

• 2 wholes chicken, whole breasts,halved,skinned and boned
• 4 tablespoons jelly jalapeno pepper, melted
• 2 each sweet red bell peppers roasted,skinned

1. Place chicken between two pieces of wax paper.
2. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4 inch thickness.
3. In large plastic zip-lock bag, place chicken in single layer.
4. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour.
5. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade.
6. Set oven temperature control at broil and arrange rack so chicken is about 6" from heat.
7. 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.
8. Brush chicken with melted jelly.
9. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly.
10. Return to oven and broil until chicken is glazed.

wholes chicken, pepper, sweet red bell peppers

Taken from recipeland.com/recipe/v/chicken-santa-fe-45483 (may not work)