This recipe for Margarita Chicken was submitted by Carol Jouzaitis, Washington, DC.

Margarita Chicken

8 boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon pepper
1/2 cup dry white wine

3 tablespoons olive oil - divided use

1 tablespoon dried oregano leaves

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon dried onion flakes
1/8 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro

5 garlic cloves, minced - divided use
1 jalapeno pepper, chopped
1 cup white rice, cooked according to package directions, substituting chicken broth for water
1/4 cup gold tequila
1/4 cup lime juice
1 (14-ounce) can Mexican style stewed tomatoes with chili peppers
Lime slices
Avocado slices

Cilantro sprigs

1. In shallow glass dish, place chicken and sprinkle with salt and pepper.
2. In small bowl, make marinade by mixing together wine, 1 tablespoon of the olive oil, oregano, cumin, cayenne pepper, onion flakes, red pepper flakes, cilantro, 3 cloves of the garlic and jalapeno pepper. Pour marinade over chicken, cover and refrigerate at least 1 hour.
3. Prepare rice.
4. Remove chicken from marinade; drain.
5. In large frypan, place remaining olive oil and heat to medium high temperature. Add remaining garlic and chicken. Sauté chicken about 3 minutes on each side or until brown; remove from pan.
6. Reduce heat, add tequila and lime juice; deglaze pan with mixture. Stir in tomatoes and return chicken to pan. Cover and simmer, turning once, about 6 minutes, or until fork can be inserted in chicken with ease. Remove chicken to serving plate.
7. Simmer sauce, uncovered, until reduced by one-third. Pour over chicken. Garnish with lime and avocado slices and cilantro sprigs. Serve over rice.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.