Wednesday, August 13, 2003
Tequila Sunrise
(Title Credit: Eagles / Desperado / 1973)
Oh, wait - that’s my format! Oops!!
OK - Empress here again for my final recipe recommendation. Looking back on my entries, I guess I like chicken, huh? Once again, this is straight from Atkins and very, very yummy!
Tequila Chicken
¼ cup vegetable oil
¼ cup finely chopped fresh cilantro
1½ ounces tequila
1½ tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
½ teaspoon black pepper
1/8 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast halves
½ stick butter
1. Heat oven to 400°F. In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne. Add chicken and toss to coat.
2. Transfer chicken to a baking sheet. Bake 12 to 14 minutes, or until largest piece is cooked through.
3. Removed from oven and top each breast with a small pat of butter and let melt.
For extra flavor, top these breasts with shredded Colby Jack cheese, sour cream and salsa picante just before serving.
This is a really tasty recipe. I never thought I’d end up using tequila in a recipe! I thought that was what I used in a shot glass!! 
Enjoy!
Oh, and welcome back, Cassie-b!!
