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Recipe Summary
Prep Time: 20 minutes Cook Time: 12 minutes
Yield: 2 servings
Marinade:
2 tablespoons canola or olive oil, plus 3 tablespoons
1/8 cup finely chopped red onion
1 1/2 tablespoons ground cumin
1/4 teaspoon chopped garlic
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 dashes cayenne pepper (less than 1/8 teaspoon)
1/4 teaspoon granulated garlic
2 tablespoons finely chopped fresh cilantro leaves
1 pound (2 large half breasts) boneless skinless chicken breast; sliced
completely in half making 4 pieces
1-ounce tequila
4 ounces shredded Colby Jack cheese
Optional garnish (2 tablespoons each serving):
1 small red onion, diced (use remainder of onion for marinade)
1 green bell pepper, diced
1 red bell pepper, diced
1 whole green onion, chopped
1 curly "Mexican" pepper or cubano, diced
1 sprig fresh cilantro leaves
Salsa picante
Sour cream, in a squeeze bottle
1 tablespoon sliced black olives
1 lemon and lime, cut in thin wedges
Preheat oven to 400 degrees F.
In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and
chicken, and mix thoroughly.
In a large sauté pan, heat 3 tablespoons canola oil over medium-high to high
heat. Place the coated chicken breasts in the hot pan and sear on one side until
golden brown for about 1 minute. Turn and sear the other side for a few seconds
more, and sizzle with the tequila.
Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven
for about 10 minutes until fully cooked.
Remove chicken from oven and top with the shredded cheese. Place back in the
oven for just a minute to melt the cheese and remove. Serve and enjoy!
Make it Supreme!
Before serving, top with sour cream, salsa picante, and other vegetables for
garnish.
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