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Cohenís Margarita Chicken (Traditional Preparation)

ingredients

  • 6 Boneless/Skinless Chicken Breasts (fresh or defrosted)
  • 1/2 cup flour
  • 1 tsp. Chili powder
  • 1/2 tsp. Cayenne pepper
  • 2 tbsp. Margarine
  • 1 tbsp. Oil
  • 1 cup chunky salsa (your choice, mild or hot)
  • 1/2 cup tequila, optional
  • 1 large green pepper, diced
  • Juice of 1/2 lime
Cooking instructions
  1. Combine the flour, chili powder, and cayenne and dredge the chicken in the flour mixture.
  2. Melt margarine and sauté chicken in skillet until brown on both sides.
  3. Remove chicken and set aside.
  4. Add the oil to the same pan.
  5. Add green pepper and onion and sauté until soft.
  6. Add salsa, tequila and lime juice.
  7. Heat until hot.
  8. Place chicken on top of the sauce, cover and cook about 15 minutes or until breasts are just cooked, but still tender.
Serve over rice.

Cohen's Margarita Chicken (Grilled Method)

ingredients

  • 6 Boneless/Skinless Chicken Breasts (fresh or defrosted)
  • 1 tsp. Chili powder
  • 1/2 tsp. Cayenne pepper
  • 1 tbsp. Oil
  • 1 cup chunky salsa (your choice, mild or hot)
  • 1/2 cup tequila, optional
  • 1 large green pepper, diced
  • Juice of 1/2 lime
Cooking instructions
  1. Sprinkle chili powder and cayenne pepper directly on chicken.
  2. Cook directly on grill until breasts reach an internal temperature of 160įF.
  3. In the meantime, pour oil into a skillet and add green pepper and onion. Sauté until soft.
  4. Add salsa, tequila and lime juice
  5. Add green pepper and onion and sauté until soft.
  6. Add salsa, tequila and lime juice.
  7. Heat until hot.
  8. Spoon sauce over grilled chicken and serve over rice.

 

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Arlene J. Mathes-Scharf  
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