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marinade for basting. Grill or broil kabobs, turning onceand basting 
occasionally with reserved marinade for 10 to 15minutes or until 
chicken is no longer pink. Discard anyremaining marinade. Serve over 
warm curried rice.


Makes 4 servings.
Chicken Santa Fe
2 whole chicken breasts, halved, boned and skinned 4 tablespoons 
jalapeno jelly, melted 2 sweet red peppers, roasted, skinned*
1.
Place chicken between 2 pieces wax paper and gently pound to1/4-
inch thickness.

2.
In large plastic zip-lock bag, place chicken in single layer. 
Addmarinade, close bag, refrigerate and marinate, turning once, for 
lhour.

3.
Remove chicken from marinade and place on broiler pan; 
brushliberally with marinade. Arrange rack so chicken is 6 inchesfrom 
heat and broil about 8 minutes. Turn and broil 8 minutes more or until 
chicken is brown and fork can be inserted with ease.

4.
Brush chicken with melted jelly. Place 2 roasted pepper strips toform 
an X on each breast half; spoon on remaining jelly. Returnchicken to 
oven until brown and slightly glazed.


Makes 4 servings.

Marinade:
 In medium bowl, mix together 1/4 cup olive oil, juice and zest of 
lsmall lime, l clove garlic (crushed), l ounce tequila, 1/4 
teaspoonbottled hot pepper sauce, 1/8 teaspoon liquid smoke and 
1/4teaspoon salt.*To roast peppers, place under broiler, turning often 
until charred.Cool. With point of sharp knife, remove stem, seeds and 
skin. Cutin 8 strips.
Chicken Napoli
4 broiler-fryer chicken breasts, halved
1 cup (8 ounces) butter or margarine
2 (5/8-ounce) envelopes dry Italian dressing mix
1/3 cup lime juice

1.
Melt butter in small saucepan. Stir in salad dressing mix andlime juice.

2.
Brush both sides of chicken pieces with mixture.

3.
Place chicken skin side down on grill about 10 inches above hotcoals. 
Grill, turning and basting often with butter mixture for 40minutes or 
until tender and richly glazed.


Makes 8 servings.
Grilled Chicken and Vegetable Kebabs with Chutney Barbecue Sauce
1 (9-ounce) jar Hot Mango Chutney 2 teaspoons white wine vinegar 4 
boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces 1 
large red bell pepper, seeded and cut into 1 1/2-inch pieces 1 large 
green bell pepper, seeded and cut into 1 1/2-inch pieces 16 
mushrooms, stems removed 1 red onion, cut into 1 1/2-inch pieces 8 
(10-inch) skewers Salt/ground pepper to taste
1.
Place chutney and vinegar in blender; cover. Blend untilsmooth. Pour