Ingredients:
1/2 teaspoon lemon zest
1/4 cup lemon juice
2 tablespoons of golden tequila
2 tablespoons of honey
1 tablespoon of vegetable oil
2 teaspoons corn starch
1/4 teaspoon garlic salt
1/4 tsp ground black pepper
4 halves of chicken breast, skinless
4 (25 cm) tortilla cakes, heat
1 tomato, cut into 8 wedges
1 avocado, remove the stone, peel and dice
1 lemon or lime, cut into 8 wedges
Cooking:
Lemon zest, lemon juice, golden tequila and a drop of honey in the sauce for this dish give an unusual taste. Chicken Margarita can be prepared both for a regular dinner and for a festive table. We also recommend that you look at other recipes to surprise your guests.
Preheat the oven.
Combine the lemon zest, lemon juice, tequila, honey, butter, corn starch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring to slightly thicken the sauce.
Bake the chicken breasts in a preheated oven for 10 to 15 minutes, or until tender, until they are no longer pink inside. Pour the cooked sauce in the last 5 minutes of cooking time.
To serve, put the folded tortillas on each of the 4 plates, lay on it chicken breasts, 2 slices of tomato and 1/4 part of the avocado slices. Pour the chicken with the remaining sauce and garnish with 2 slices of lime.
1/2 teaspoon lemon zest
1/4 cup lemon juice
2 tablespoons of golden tequila
2 tablespoons of honey
1 tablespoon of vegetable oil
2 teaspoons corn starch
1/4 teaspoon garlic salt
1/4 tsp ground black pepper
4 halves of chicken breast, skinless
4 (25 cm) tortilla cakes, heat
1 tomato, cut into 8 wedges
1 avocado, remove the stone, peel and dice
1 lemon or lime, cut into 8 wedges
Cooking:
Lemon zest, lemon juice, golden tequila and a drop of honey in the sauce for this dish give an unusual taste. Chicken Margarita can be prepared both for a regular dinner and for a festive table. We also recommend that you look at other recipes to surprise your guests.
Preheat the oven.
Combine the lemon zest, lemon juice, tequila, honey, butter, corn starch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring to slightly thicken the sauce.
Bake the chicken breasts in a preheated oven for 10 to 15 minutes, or until tender, until they are no longer pink inside. Pour the cooked sauce in the last 5 minutes of cooking time.
To serve, put the folded tortillas on each of the 4 plates, lay on it chicken breasts, 2 slices of tomato and 1/4 part of the avocado slices. Pour the chicken with the remaining sauce and garnish with 2 slices of lime.
