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Full Online Book HomeLearning KitchenSouthwestern - Tequila Lime Chicken
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Southwestern - Tequila Lime Chicken Post by :smashface Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3572

Click below to download : Southwestern - Tequila Lime Chicken (Format : PDF)

Southwestern - Tequila Lime Chicken

5 boneless skinless chicken breast halves
2/3 cup Cuervo Gold Tequila
2/3 cup vegetable oil
1 tsp. lemon or lime juice
2 tbsp. McCormick "Hot Shot" Mixture -- or more
Monterey Jack Cheese -- shredded

Mexi-Ranch Dip:
1/2 cup salsa
1/2 cup ranch dressing

Mix together the tequila, oil, citrus juice and the Hot Shot mixture in a large bowl. Add chicken (cut either in strips or cubes). Marinate for as long as 24 hours.

Preheat GF Grill. When hot, place chicken on grill and cook for 4 minutes. Remove from grill. If still a bit pink, cook for another 1 minute.

Heat the marinade in a pan until simmering. Take off heat and use as sauce.

Place 1-2 tbsp. of shredded Monterey Jack Cheese on each breast. Let melt.

To make Mexi-Ranch dressing (or dip): Mix together the salsa and the ranch dressing in a small bowl.

To serve: Place chicken on top of rice or potatoes (or on top of shredded, fried tortilla strips like at Applebee's). Put a bit of the sauce on top. Place some Mexi-ranch dressing on the side. Serve with taco chips if you don't put tortilla strips under the chicken.

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1 1/2 cups salsa 3 tablespoons light brown sugar 1 tablespoon Dijon mustard 4 boneless chicken breasts 4 cups cooked white rice Mix together salsa, brown sugar and mustard. Spoon 1/3 of mixture into an ungreased baking dish. Lay chicken breast on top. Cover with remaining salsa mixture. Bake at 350 degrees for 45-60 minutes. Serve with rice.

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1 tablespoon olive oil 1 lb. boneless, skinless chicken cut into 1 inch pieces 1/2 cup chopped onion 1 each red and yellow pepper, julienned 1 tsp. minced garlic 1/4 tsp. EACH cumin, ginger, turmeric and ground red pepper 1 can stewed tomatoes 2 tablespoons chutney 1/2 tsp. salt 2 tablespoons chopped green onions Heat oil in a large skillet over medium-high heat. Stir in chicken, onion and peppers and saute until tender. Add spices and stir well. Add tomatoes and break them up with the spoon. Add chutney and salt. Cook until thickened, about 10 minutes.