Chicken Margarita

"This chicken dish with accompanyments is a favorite in my family as a special occasion dish; its festive but not too high in calories. To put the entire dish together, place some black bean sauce (recipe #280411) on about half of the dinner plate, top it with the cooked chicken breast, serve with Tex-Mex spoon bread (recipe #284058) served in a tamale husk tied at one end, garnish with Pico de Gallo (recipe#33861). Serve with a Minty Lime cooler (recipe #284340); and for dessert serve Mexican Cinnamon Chocolate Cookies (recipe #284745) and coffee."
 
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Ready In:
3hrs 20mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat the oven to 400°F.
  • Combine the marinade ingredients in a 7x11 glass dish.
  • Remove the skin and fat from the chicken, place in the marinade and refrigerate for 2 hours.
  • Make the accompanyments while the chicken is marinating.
  • Remove chicken from the marinade and place in a baking dish.
  • season with salt and pepper, brush the flesh with marinade, sprinkle with parsley and pour into the pan 1/2 cup chicken broth and 1/2 cup marinade.
  • Bake the chicken at 400 degrees for 15 minutes.
  • Turn setting to broil for about 5 minutes until top is browned.
  • Serve with accompanyments.

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Reviews

  1. In the words of my husband "it was killer"! very good I loved how much of the lime you could tast! thanks for posting.
     
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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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