Chicken Santa Fe

Yields:	4 servings
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2	wholes	broiler-fryer chicken	breasts,halved,skinned and boned
4	tablespoons	jelly	jalapeno pepper, melted
2	each	sweet red bell pepper	roasted,skinned

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.

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try sliced potatoes too...a favourite in the UK!