INGREDIENTS

For grilled marinated chicken:
1 small boneless, skinless chicken breast half (about 5 oz.)
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon orange marmalade
1/2 teaspoon crushed red pepper
1/4 teaspoon coarse kosher salt
1 clove garlic, minced
 
For marinated roasted red peppers:
1/2 cup roasted red peppers, drained
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 clove garlic, minced
 
For topping and serving:
4 ounces fresh goat cheese
24 Keebler® Town House® Original crackers
2 tablespoons chopped fresh thyme

DIRECTIONS

1. Place chicken breast between two pieces of plastic wrap. Pound with flat side of meat mallet until 3/8-inch thick. Place chicken in resealable bag.

2. In small bowl whisk together 2 tablespoons of the oil, lime juice, orange marmalade, crushed red pepper, salt and 1 clove of the garlic. Pour over chicken. Seal bag. Refrigerate for 6 to 12 hours, turning occasionally.

3. Cut roasted red peppers into thin strips. In small bowl toss together pepper strips, parsley, remaining 1 tablespoon oil and remaining clove of garlic. Cover and refrigerate for 1 to 12 hours. Roll goat cheese into twenty-four 1/2-inch balls. Set aside.

4. Drain chicken. Discard marinade. Grill chicken directly over medium heat for 8 to 11 minutes or until no longer pink, turning once. Remove from grill. Let stand for 5 minutes. Crosswise cut chicken into thin strips.

5. Arrange crackers on serving plate. Top each cracker with roasted pepper mixture, chicken and goat cheese. Sprinkle with thyme. Serve immediately.

NUTRITIONAL PANEL

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