How can you not love a recipe with 5 ingredients and one of them is Tequila! This recipe was so delicious and it's perfect for a hot summer night!
Breaking up the noodles for cooking
Ingredients:
4 chicken breast halves
1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)
4 chicken breast halves
1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)
Directions:
Rinse the chicken breasts and pat dry; set aside.
In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
Rinse the chicken breasts and pat dry; set aside.
In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
Compliments of Sandra Lee!
Breaking up the noodles for cooking
Toasted Pasta & Salsa (Side)
Serves: 4-6
Ingredients:
5 oz. dried vermicelli or capellini
2 tbsp olive oil
1/2 cup chopped onion
1 garlic clove
2 tomatoes, peeled, seeded, and chopped
2 cups chicken broth
3 jalapeno chillies, seeded and thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 tbsp cilantro, chopped
Tomato, chopped for garnish
Directions:
Break the pasta into 1/2 inch pieces.
In a large skillet, heat the olive oil over medium heat. Add the pasta, onion, and garlic and saute, stirring constantly, until the pasta is golden and onion is tender, about 5 minutes.
Gently stir in the 2 chopped tomatoes, chicken broth, jalapenos, oregano, cumin, and salt. Bring to a boil; reduce the heat and simmer, uncovered, until the pasta is al dente, tender but still slightly chewy, about 8 minutes.
Stir in the cilantro.
Transfer to a serving dish. Garnish with chopped tomatoes and serve immediately.
1 comment:
oooh this looks yummy - I'm going to put it on our menu for next week!
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