Margarita Chicken
1/2 teaspoon lime zest
1/4 cup lime juice
2 tablespoons gold tequila
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 10 inch flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado, pitted, peeled and cubed
1 lime, cut into 8 wedges
Preheat oven to Broil.
Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat.
Bring to a boil, stirring, to thicken the sauce.
Broil chicken breasts for 10 to 15 minutes, or until cooked through and no longer pink inside.
Baste with prepared sauce for last 5 minutes of cooking time.
To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks.
Drizzle chicken with remaining sauce and garnish with 2 lime wedges.
Serves 4.
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