Marinade (Recipe below)

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.

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 and 1/4 tsp salt.