Ingredients :
For Marinade:
 1 pound (2 large half breasts) boneless skinless chicken breast; sliced
2 tablespoons canola or olive oil, plus 3 tablespoons
1/8 cup finely chopped red onion
1/4 teaspoon chopped garlic
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper (less than 1/8 teaspoon)
1 1/2 tablespoons ground cumin
2 tablespoons finely chopped fresh cilantro leaves
1-ounce tequila completely in half making 4 pieces
4 ounces shredded Colby Jack cheese
1/2 teaspoon kosher salt
For Garnishing: (optional)
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced (use remainder of onion for marinade)
1 whole green onion, chopped
1 sprig fresh cilantro leaves
1 curly "Mexican" pepper or cubano, diced
Sour cream, in a squeeze bottle
1 lemon and lime, cut in thin wedges
1 tablespoon sliced black olives
Salsa picante
Preheat oven to 400 degrees F.
Preparation :
Take a big bowl and put 2 tablespoons of canola oil and all ingredients of marinade and chicken. Mix it thoroughly. Heat 3 tablespoons of Canola oil in a large sauté pan over medium-high to high heat. Place marinade chicken in the sauté pan cook from one side, when it is golden brown turn and cook from the other side. Then sizzle with the tequila.
Grease the sheet and place the chicken breasts on it and bake it for 10 minutes or until fully cooked. When cooked, remove from the oven and sprinkle cheese over it. Put it back into the oven, when the cheese melts remove from the oven. While serving garnish it with salsa picante, sour cream and other vegetables. |
