Combine all the marinade ingredients in a medium bowl. Place the chicken between two pieces of wax paper and gently pound until 1/4 inch thick. Arrange the chicken in a single layer in a large plastic zip-lock bag. Add the marinade, close the bag, and marinate in the refrigerator, turning once, for at least 1 hour and up to 24 hours.

To roast the bell peppers, place them under the broiler and turn often until charred. Cool. With the point of a sharp knife, remove stem, seeds, and skin. Cut into 8 strips and reserve. Heat the broiler. Remove the chicken from the marinade and place on a broiler pan; brush liberally with the marinade. Arrange the oven rack so the chicken is 6 inches from the heat and broil about 8 minutes, until browned. Turn and broil 8 minutes more or until the chicken is brown and a fork can be inserted with ease. While the chicken is cooking, melt the jelly in a small saucepan over low heat. Brush the cooked chicken with some of the melted jelly. Place 2 roasted bell pepper strips to form an X on each breast half, spoon on remaining jelly. Return the chicken to the oven and broil until brown and slightly glazed, about 4 to 5 minutes longer.