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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I learned this recipe from a nanny we had from Mexico. Ingredients:
1/4 cup vegetable oil |
1/4 cup finely chopped fresh cilantro |
1 cup tequila |
1 dash lime juice |
1 tablespoon ground cumin |
3 tablespoons minced garlic |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
2 lbs boneless skinless chicken breast halves |
1/4 cup butter |
1 cup shredded colby-monterey jack cheese |
Directions:
1. In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne.
2. Add chicken and toss to coat.
3. Let marinate for 4-8 hours (let the chicken get drunk!).
4. Heat oven 400°F.
5. Transfer chicken to a baking sheet. Bake 35-40 minutes, or until largest piece is cooked through.
6. Remove from oven and top each breast with a small pat of butter and let melt.
7. Top breasts with shredded Colby jack cheese.
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