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Ingredientes
- (Traditional Preparation)
- 6 x Empire Boneless/Skinless Chicken Breasts (fresh or possibly defrosted)
- 1/2 c. flour
- 1 tsp Chili pwdr
- 1/2 tsp Cayenne pepper
- 2 Tbsp. Margarine
- 1 Tbsp. Oil
- 1 c. chunky salsa (your choice, mild or possibly warm)
- 1/2 c. tequila, optional
- 1 lrg green pepper, diced Juice of 1/2 lime
Direcciones
- Combine the flour, chili pwdr, and cayenne and dredge the chicken in the flour mix. Heat margarine and saute/fry chicken in skillet till brown on both sides.
- Remove chicken and set aside. Add in the oil to the same pan. Add in green pepper and onion and saute/fry till soft. Add in salsa, tequila and lime juice.
- Heat till warm.
- Place chicken on top of the sauce, cover and cook about 15 min or possibly till breasts are just cooked, but still tender. Serve over rice.
- Cohen's Margarita Chicken (Grilled Method)
- 6 Empire Boneless/Skinless Chicken Breasts (fresh or possibly defrosted)
- 1 teaspoon Chili powder1/2 teaspoon Cayenne pepper1 tbsp. Oil1 c. chunky salsa (your choice, mild or possibly warm)
- 1/2 c. tequila, optional1 large green pepper, dicedJuice of 1/2 lime
- Sprinkle chili pwdr and cayenne pepper directly on chicken.
- Cook directly on grill till breasts reach an internal temperature of 160 F. In the meantime, pour oil into a skillet and add in green pepper and onion.
- Saute/fry till soft. Add in salsa, tequila and lime juice. Add in green pepper and onion and saute/fry till soft. Add in salsa, tequila and lime juice. Heat till warm. Spoon sauce over grilled chicken and serve over rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 589g | |
| Calories 928 | |
| Calories from Fat 336 | 36% |
| Total Fat 38.1g | 48% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 4.52g | |
| Cholesterol 0mg | 0% |
| Sodium 1314mg | 55% |
| Potassium 1015mg | 29% |
| Total Carbs 72.62g | 19% |
| Dietary Fiber 8.4g | 28% |
| Sugars 3.68g | 2% |
| Protein 11.63g | 19% |
