Margarita Chicken #2

By carvalhohm

Ingredients

• 1 cup Italian dressing
• 4 single-serving packages (about 2 ounces total) dry margarita mix
• 2 1/4 teaspoons black pepper
• 6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total)
• 1 teaspoon cornstarch
• 1 lime, cut into wedges

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

In large bowl, combine dressing, margarita mix, and pepper; mix well. Add chicken and toss to coat with mixture. Cover and marinate in refrigerator 4 hours, or overnight. Preheat broiler.

Place chicken on broiler pan, reserving marinade. Broil chicken 12 to 15 minutes, or until no pink remains and juices run clear, turning halfway through cooking.

Remove chicken to platter and cover to keep warm. Pour reserved marinade into small saucepan and whisk in cornstarch. Bring to a boil over medium-high heat and cook until slightly thickened.

Pour sauce over chicken, place lime wedges around it (for squeezing over individual servings), and serve immediately.

Notes:

This is one margarita that shouldn't be served frozen, but if you'd like, you can chill and slice chicken, then serve it over a tossed salad for refreshing Margarita Chicken Salad.