Margarita Chicken II
Makes 4 servings.
1/2 teaspoon lime zest
1/4 cup lime juice
2 tablespoons gold tequila
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 (10 inch) flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado - pitted, peeled, and cubed
1 lime, cut into 8 wedges
Preheat oven to Broil. Combine the lime zest, lime juice, tequila, honey,
oil, cornstarch, garlic salt and pepper in a small saucepan over medium
heat. Bring to a boil, stirring, to thicken the sauce. Broil chicken breasts
for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste
with prepared sauce for last 5 minutes of cooking time. To serve, arrange a
folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and
some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2
lime wedges.
Jenn B aka Mom2Sam and Tiny
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